Japanese Wagyu Rump Cap and Tri-Tip A4/A5 (kg)
Couldn't load pickup availability
Picanha is a cut from the hindquarter, covered by an external fat layer that caramelizes on the grill and transfers flavour to the muscle. In Wagyu A4/A5, this external fat combines with intramuscular marbling (BMS 8–12), creating two distinct flavour profiles: the caramelized crust of the external fat and the internal succulence produced by the marbling.
Maminha (tri-tip) — located on the inner side of the hindquarter — is a long-fibred muscle with less external fat than picanha. In Wagyu A4/A5, intramuscular marbling transforms this typically firm cut into a steak with juiciness and flavour far exceeding what would be expected for its anatomical position.
Benefits
- Picanha: external fat covering that caramelizes on the grill and concentrates flavour
- Maminha: long fibre with succulence provided by A4/A5 marbling
- Two cuts with distinct flavour profiles from the same breed and grade
- Certified traceability by Miyazaki Prefecture, Japan
- Available whole or sliced
Estimate shipping
Provenance
- Origin
- Kobe, Japan
- Creation
- Kobe, Japan
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2/3 min
- Recommended Method
- Picanha: grill at high temperature, fat side down for the first 2 minutes to render and transfer flavour. Tri-tip: cast iron pan at 200ºC, 90–120 seconds per side. Slice against the grain after resting for 3 minutes.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
