Australian Wagyu Picanha (Marble Score: 9+) (16oz)
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Rump Cap Muscle
Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Picanha is slow roasting in the oven or sous-vide. The optimal oven temperature is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: If you're planning to sous-vide, give the steak optimal time on the grill to give for the fat to crisp up (about 2-3 minutes) after it's scored. For slow roasting, pull out your picanha when the internal temperature reaches 125-130, then hot sear on the fat side for 2-3 minutes. Your oven temperature should be 250 degrees.
Wine Pairing: Syrah
- Cut: Australian Wagyu Picanha
- Grade: Wagyu (Marble Score: 9+)
- Weight: 16oz
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Rump Cap Muscle
Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Picanha is slow roasting in the oven or sous-vide. The optimal oven temperature is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: If you're planning to sous-vide, give the steak optimal time on the grill to give for the fat to crisp up (about 2-3 minutes) after it's scored. For slow roasting, pull out your picanha when the internal temperature reaches 125-130, then hot sear on the fat side for 2-3 minutes. Your oven temperature should be 250 degrees.
Wine Pairing: Syrah
- Cut: Australian Wagyu Picanha
- Grade: Wagyu (Marble Score: 9+)
- Weight: 16oz
Description
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Rump Cap Muscle
Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Picanha is slow roasting in the oven or sous-vide. The optimal oven temperature is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: If you're planning to sous-vide, give the steak optimal time on the grill to give for the fat to crisp up (about 2-3 minutes) after it's scored. For slow roasting, pull out your picanha when the internal temperature reaches 125-130, then hot sear on the fat side for 2-3 minutes. Your oven temperature should be 250 degrees.
Wine Pairing: Syrah
- Cut: Australian Wagyu Picanha
- Grade: Wagyu (Marble Score: 9+)
- Weight: 16oz
