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broccolini)
The longer aging period (45+ days) produces a stronger
Cook: Sear-roast at 450°F to an internal 125–130°F (medium-rare)
This is the reason Sashimi and Sushi at most restaurants is expensive
Our smaller sizes represent a 3-4 bone prime rib
Picanha Wagyu | BMS 6-7 cowboy broccolini)The Star of Brazilian BBQ, Elevated by Wagyu Genetics Welcome the Picanha Wagyu BMS 6 7 to your grillthe cut that defines Brazilian churrasco, now enhanced with the rich marbling of Wagyu. Nestled at the top of the rump, the Picanha (or rump cap) is prized for its signature fat cap, which crisps up beautifully over high heat to baste the meat in its own savory juices. With a Beef Marbling Score (BMS) of 6 7, this roast strikes the perfect balance: it
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