Picanha

How to cook it

• Leave the fat cap on. Score it in a crosshatch.
• Cut into 2-inch-thick strips with the grain, curve them onto skewers fat-side out, and grill over hot coals, or roast whole fat-side up at 275°F then sear.
• Slice thin against the grain to serve. Coarse salt is the only seasoning it needs.
• The rendered fat is the point. Don't trim it.

Why it's better as Midwestern wagyu

On a wagyu the cap fat is soft and sweet instead of waxy, and the muscle underneath is marbled rather than lean, so the whole piece cooks evenly and stays juicy.

In your share

One per side of beef. Half and whole shares get it; ask for it whole rather than cut into sirloin steaks.