When it comes to wagyu steak, Australian Wagyu Picanha is one of the best in the world. Otherwise known as the "Queen of Steaks", Picanha has a rich history that we'll discuss now that it is finally becoming more popular in the United States.
The History of Picanha
Picanha originates from Brazil where it is often considered the most prized cut of meat from a cow. It is cut from the hindquarter of the cow and is known for its combination of buttery fat (the fat cap) and tender, juicy meat. The reason it is especially tender is the muscle it is cut from, the biceps femoris, is a little-used muscle.
Picanha is also referred to as the Coulotte, Sirloin Cap, or Rump Cap in the USA. The standard Brazilian preparation is skewered and cooked over a charcoal grill. Due to its inherent flavor profile, it is minimally seasoned with a salt-based rub used only to enhance the flavor.
The origin of the term "Picanha" is not known. It is thought that it is derived from the word "picana," a rancher's pole used to herd cattle emblematic of a skewer.
The History of Australian Wagyu
Australian Wagyu farming began in the late 1980s, when a small number of Wagyu cattle were imported from Japan. These animals were originally bred for meat production, and their superior marbling and flavor quickly made them popular among Australian farmers. In the early 2000s, the Australian Wagyu Association was formed to promote the breeding and production of Wagyu cattle.
Today, there are over 200 members of the Association, and Australian Wagyu beef is exported to countries all over the world. The high quality of Wagyu beef has made it a popular choice among chefs and restaurants, and it fetch a higher price than other types of beef. Australian Wagyu farmers continue to work hard to produce the best possible product, and they are constantly innovating to improve the quality of their beef.
Whereas Japanese Wagyu farmers are rich in tradition, Australian Wagyu farmers are innovators in making data-driven farming decisions. Their Wagyu are treated as data points, with constant analysis post-mortem as to how their next head can be improved.
Australian Wagyu Picanha
So, what makes Australian Wagyu Coulotte so damn good? For starters, Australian Wagyu cattle are raised in some of the most pristine conditions in the world. The cattle are fed a diet that consists mostly of grass with a little bit of grain to finish. This results in beef that is incredibly marbled with fat which gives it an unparalleled flavor and texture.
Picanha's characteristics of a buttery fat cap and tender, well-marbled meat below the fat cap lend it to being a very delicious cut of meat. Picanha are scored based on their intramuscular marbling using the MS (Marble Score) Scale. This 1-12 scoring system provides a universal reference point for the level of marbling a carcass exhibited at slaughter. For reference, USDA Prime Beef scores (on average) BMS 3-5. Wagyu purists will argue the legitimacy of scoring non-Japanese Wagyu using the BMS scale. We do so to help our readers visualize the marbling of the wagyu steak they are selecting.
The Meatery sells a variety of Australian Wagyu Picanha, with marble scores ranging from 4 to 9+. While our MS 9+ Australian Wagyu Picanha is one of our absolute favorites, we quite like the MS 4-5 as well when we're trying to keep our meal a little less rich. We also offer Picanha in whole-roast and center cut slices. The average Picanha weighs about 4 pounds.
The Best Ways to Cook Australian Wagyu Picanha
Australian Wagyu Picanha is a premium cut of meat renowned for its rich marbling and exceptional flavor. To truly appreciate its quality, it's important to use cooking methods that highlight its unique characteristics. Here are some of the best ways to cook Australian Wagyu Picanha:
1. Grilled Steaks
Grilling is one of the most popular methods for cooking Picanha. Cut the Picanha into thick steaks and season with a simple salt-based rub. Preheat your grill to high heat, and cook the steaks for 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness. The high heat sears the outside, creating a flavorful crust while preserving the tender, juicy interior.
2. Whole Roast in the Oven
For a succulent, roast Picanha, season the whole cut generously with salt and pepper. Preheat your oven to 375°F (190°C). Place the Picanha on a roasting rack and cook until it reaches your desired internal temperature, about 20-25 minutes per pound for medium-rare. Let it rest for 10 minutes before slicing to ensure the juices redistribute throughout the meat.
3. Reverse Seared in the Oven
The reverse sear method involves cooking the Picanha slowly in the oven before finishing it with a high-heat sear. Preheat your oven to 275°F (135°C). Cook the whole Picanha on a rack until it reaches an internal temperature of 120°F (49°C). Then, sear the meat in a hot pan or on a grill for 1-2 minutes per side to develop a crispy, flavorful crust.
4. Smoked Picanha
Smoking adds a unique depth of flavor to Picanha. Season the meat with your favorite rub and place it in a preheated smoker at 225°F (107°C). Smoke the Picanha until it reaches an internal temperature of 130°F (54°C) for medium-rare. The slow smoking process infuses the meat with a rich, smoky flavor while maintaining its tenderness.
5. Pan-Seared Slices
For a quick and delicious option, slice the Picanha into thin strips and season with salt and pepper. Heat a skillet over high heat and add a bit of oil. Sear the slices for 1-2 minutes on each side until a golden crust forms. This method is perfect for a fast, flavorful meal and pairs well with a variety of sides.
6. Reverse Seared in the Sous Vide
Sous vide cooking allows for precise temperature control, ensuring perfectly cooked Picanha every time. Season the meat and seal it in a vacuum bag. Submerge it in a sous vide water bath preheated to 130°F (54°C) for medium-rare, and cook for 2-4 hours. After cooking, sear the meat quickly in a hot pan or on a grill to develop a caramelized crust.
Each of these methods brings out the best in Australian Wagyu Picanha, showcasing its rich marbling and delicious flavor. Choose the technique that best suits your taste and enjoy this exceptional cut of meat in all its glory.
Choosing the Right Australian Wagyu Picanha for Your Meal
Selecting the perfect Australian Wagyu Picanha can significantly enhance your dining experience, ensuring that you get the most out of this premium cut of meat. Here are some key factors to consider when choosing the right Picanha for your meal:
1. Understand Marble Scores
Australian Wagyu Picanha is graded based on its marbling, with the Marble Score (MS) scale ranging from 1 to 12. Higher scores indicate more marbling, which contributes to a richer, more tender texture and enhanced flavor. For a luxurious dining experience, opt for a Picanha with a Marble Score of 8 or above. If you prefer a balance between richness and a more subdued flavor, a score of 4 to 6 is ideal.
2. Consider the Cut Size
Picanha can be purchased in various sizes, from smaller roasts to larger cuts. If you're cooking for a family or gathering, a whole Picanha, typically weighing around 4 pounds, is a great choice. For smaller meals or individual servings, consider center cut slices or smaller roasts. Make sure to choose a size that matches the number of servings needed for your meal.
3. Check for Quality and Freshness
Look for Picanha with a bright red color and a generous fat cap. The fat should be creamy white and evenly distributed, as this fat enhances flavor and tenderness. Avoid cuts with excessive discoloration or an overly dry appearance. Freshness is crucial for the best flavor and texture, so choose from reputable sources like The Meatery that guarantee high-quality products.
4. Decide on Preparation Style
The cooking method you plan to use can influence your choice of Picanha. For grilling or roasting, a whole Picanha or larger cut will provide an impressive presentation and serve multiple people. If you're looking for convenience or plan to cook individual servings, opt for pre-sliced steaks or smaller roasts that fit your preferred cooking method.
5. Think About Your Budget
Australian Wagyu Picanha can vary in price depending on the Marble Score and cut size. Higher marble scores generally come with a premium price tag. Determine your budget beforehand and choose a Picanha that fits within it while still offering the quality and flavor you desire. For special occasions, splurging on a higher Marble Score can be worth the investment for an exceptional meal.
6. Explore Product Variations
At The Meatery, you'll find various options for Australian Wagyu Picanha, including different marble scores and cut styles. If you're unsure which product best suits your needs, consider reaching out for personalized recommendations. Our team can help you select the ideal Picanha based on your cooking preferences, meal size, and taste preferences.
By considering these factors, you can confidently choose the right Australian Wagyu Picanha for your meal, ensuring a delicious and satisfying experience. Enjoy the rich flavors and tender texture of this exceptional cut of meat, and make your dining occasion truly special.
Final Thoughts: Enjoying Your Australian Wagyu Picanha Experience
We hope this deep dive into the lovely world of Australian Wagyu Picanha has been helpful to you! Here's a handy link to see all of the available Australian Wagyu Picanha at The Meatery. Feel free to video chat with us on Meatery Live to pick your very own Picanha out!
Whether you're hosting a special occasion or enjoying a gourmet dinner, Australian Wagyu Picanha offers a luxurious culinary experience. Thank you for joining us, and we look forward to helping you savor every delectable bite!
