This is a boneless whole American Wagyu top sirloin cap, also known as Picanha — one of the most prized cuts in Brazilian churrasco cuisine. The sirloin cap sits at the top of the rump and is renowned for its characteristic thick fat cap, which bastes the meat as it cooks and delivers exceptional juiciness and beefy flavor.

American Wagyu cattle are crossbred from Japanese Wagyu genetics and American breeds, resulting in beef that exceeds USDA Prime marbling standards. The elevated intramuscular fat yields a buttery, tender texture that sets it apart from conventional top sirloin. Sold as a whole boneless roast by the pound, this cut is versatile enough for reverse-searing, smoking low and slow, or grilling directly over high heat using the traditional Brazilian rotisserie method.

The fat cap should be scored and left on during cooking to protect the meat and render down into a flavorful crust. Slice against the grain into thick steaks after resting for best results.