Stone Axe Australian Wagyu Coulotte Steak

Picanha (pronounced pee-KAHN-yah) is a triangular cut from the top of the sirloin cap, prized in Brazilian cuisine. It features a thick fat cap that bastes the meat during cooking. Also known as sirloin cap, rump cap, or coulotte steak.

Picanha is a specific muscle (the sirloin cap) that sits on top of the sirloin. Unlike standard sirloin, picanha has a thick fat layer that melts during cooking, making it significantly juicier. Regular sirloin is leaner and lacks that fat cap.

No. The fat cap is what makes picanha special. It renders during cooking and continuously bastes the meat. If thicker than one inch, trim slightly, but never remove it entirely.

In American butchering, the sirloin cap is often broken into smaller cuts, removing the fat cap. Brazilian-style picanha requires the cap intact, which most U.S. grocery stores do not do. Ordering from a specialty butcher like Allen Brothers is the most reliable option.

Japanese Wagyu grades combine a yield grade and a meat quality grade. Yield is rated A through C, with A indicating the highest estimated yield of usable meat. Quality is rated 1 through 5 based on marbling, meat color, firmness and texture, and the quality of the fat.

A5 represents the highest combination of yield and quality grades, while A4 is also considered exceptional. Marbling is an important part of the quality assessment and contributes to Wagyu’s tenderness, juiciness, and rich flavor.

All Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu refers to four Japanese cattle breeds known for extreme marbling. Kobe specifically comes from Tajima cattle raised in Japan’s Hyogo prefecture under strict regulations. It is the rarest and most expensive category.