The 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 8–9oz center-cut slice, meaning you're getting the densest, most marbled portion of the whole picanha — not a trim piece, not an end cut.

What separates Kobe Wine Beef from other A5 programs isn't just the prefecture — it's the diet. These cattle are raised on a ration that includes fermented grape pomace (the solids left over from wine production), a practice developed in partnership with local Hyogo winemakers. The fermentation process elevates polyphenol levels in the feed, which research links to reduced oxidative stress in the animal and, practically speaking, exceptionally calm cattle and unusually silky fat. Every purchase includes a Certificate of Authenticity with the individual cow's nose print — a level of traceability you won't find in most wagyu programs.