Japanese A5 Wagyu Picanha Slices Meatery All Items The fat in A5 Wagyu

The fat in A5 Wagyu melts at a lower temperature than conventional beef fat — around 77°F versus 104°F — which is why a wagyu burger cooks and eats completely differently than anything you've made before

The New York Strip is already one of the most structurally satisfying cuts on the steer — firm enough to have presence

Wagyu noses are like fingerprints

with fat distributed so evenly throughout the muscle that roasting essentially bastes the beef from the inside out

Japanese A5 Wagyu Picanha Slices Meatery All Items The fat in A5 WagyuThe picanha is Brazil's most celebrated cut a thick, crescent shaped muscle sitting just above the rump, defined by a generous fat cap that bastes the meat as it cooks. What you're getting here is that same cut, sourced from Kobe Wine Beef cattle in Hyogo Prefecture, Japan, graded A5 with a BMS of 9. Each order is a single 89oz center cut slice, meaning you're getting the densest, most marbled portion of the whole picanha not a trim piece, not an end