Japanese A5 Waygu Picanha

What is a Rump Cap (Picanha / Ichibo)?

• Located at the top of the hindquarters, the Ichibo is a premium cut prized for its exceptional balance. It features the deep, robust character of lean meat combined with the luscious sweetness of a signature fat cap. It is a highly coveted cut among connoisseurs for its sophisticated flavor profile.

What is Japanese A5 Grade?

• The pinnacle of Japanese Wagyu. The A5 rating signifies the highest level of marbling (BMS), with snowflake-like fat intricately woven through the muscle. The fat has an incredibly low melting point, providing the legendary "melt-in-your-mouth" experience unique to top-tier Wagyu.

Sensory Profile: Deep Umami & Perfect Balance

• Flavor: The exquisite marbling imparts an intense buttery aroma, perfectly complementing the naturally bold and savory beefiness inherent to the rump section.
  
  
• Texture: The meat is fine-grained and tender yet retains a pleasant elasticity, offering a more nuanced and substantial mouthfeel than other highly marbled cuts.
  
  
• Culinary: Its distinctive fat cap makes it ideal for whole-roasting or slicing for Yakiniku. When seared, the fat renders beautifully, creating a caramelized crust that releases an incredible depth of flavor.
  
  

Our Processing Standard

• Fresh Processing: Freshly portioned from chilled primal cuts immediately upon arrival to ensure the meat is in best condition. Each piece is then individually vacuum-sealed and immediately frozen.

Note: As each piece is hand-cut from natural primals, shapes may vary slightly.

Pro Tip: The Secret to Maximum Tenderness

1. The Rest: Always allow the meat to rest for 5-10 minutes after cooking to redistribute the juices.

2. Identify the Grain: Note that the grain of a Tri-Tip can shift directions; observe closely before slicing.

3. Slice Against the Grain: Ensure you slice diagonally against the grain. This technique breaks up the long muscle fibers, making every bite incredibly tender and succulent.