The Rarest and Most Balanced Cut Of A5 Wagyu Picanha Steak Is Here!
The Wagyu Pichana Steak (A5), also known as the top sirloin cap or coulotte, is a triangle-shaped muscle which comes from the primal cut loin (sub-primal sirloin). This A5 Japanese Wagyu cut is absolutely different from Ribeye and Striploin of its flavor and once you have it, you will definitely be amazed. Enjoy sweet fat as well as tender, lean meat with great Wagyu flavor and gorgeous marbling.
Why A5 Wagyu Steak?
This top-scoring, imported A5 Japanese Wagyu Steak has the highest possible ranking. This Japanese Wagyu A5 is raised by Japanese steak masters who follow traditional methods to produce beef that is recognized around the world for its marbling, velvety texture, and sweet flavor.
How To Cook Wagyu A5 Steak
For maximum experience simply add kosher or sea salt and fresh ground pepper to the A5 Picanha Steak, then pan sear it in a cast-iron skillet for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the Wagyu A5 Picanha will melt out and provide more than enough for cooking. Slice into small strips and enjoy the melting sensation in your mouth. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go. (Do Not Over Cook) Let your steak rest for 5 minutes before cutting it.
Grass fed, grain finished, no added hormones.
Beef Marbling Score: (10/11)