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The Picaña Sirloin Cap. Rioplatense’s favorite, most filling cut. It’s tender and juicy. Delicious flavor is preserved by a layer of fat on the outside of the meat, a cap that sits on top of the sirloin. Marble 57’s Picana; bringing a new level of marbling enhances this delicious cut with bolder flavors.
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Picaña Rump Cap consist in the upper and fore portion of the bíceps femoris muscle (M. gluteobiceps) which covers the Rump, and is obtained by separating it along the natural seam from the Rump.
Picaña Rump Cap consist in the upper and fore portion of the bíceps femoris muscle (M. gluteobiceps) which covers the Rump, and is obtained by separating it along the natural seam from the Rump.
A brush of salt, pepper, and olive oil on both sides & let your Wagyu sit for 10 minutes. Marble 57 already provides rich bold flavors so no need to season. Cook upwards of 130 F. The marbling in steak will begin to melt producing a rich butter texture and enhanced flavors. Enjoy!
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