30-Day Dry-Aged American Wagyu Picanha Steak | 7oz

Brunson Meat 30-Day Dry-Aged WinterFrost American Wagyu 7oz Picanha Steak Meet one of the most flavorful cuts you’ve probably never fully explored. Known as the Picanha, this steak also goes by top sirloin cap, rump cap, or culotte—and it’s prized by butchers and chefs for good reason. Our WinterFrost American Wagyu Picanha is dry-aged for 30 days, concentrating its rich, beef-forward flavor while naturally tenderizing the meat. This process deepens complexity, delivering a steak that’s bold, nutty, and unmistakably luxurious. What truly sets this cut apart is its generous fat cap. Left intact, it slowly renders during cooking, basting the meat in its own richness and creating a perfect contrast between juicy interior and crisp, flavorful exterior. It’s the kind of steak that rewards patience and proper technique. Cooking Tips: Sear the fat cap first to render and build flavor, then finish to your desired doneness. Most importantly—let it rest for at least 15 minutes. This isn’t optional. A proper rest allows the juices to redistribute, ensuring every bite is as tender and flavorful as it should be.