Wagyu Picanha and Potatoes

Wagyu is the Cadillac of all meats, second only to Kobe. It’s expensive (approximately $60 for 8 ounces), with good reason. When you look at Wagyu, you’ll see lines of fat patterned throughout. This creates a steak that’s buttery and fork tender.In my opinion, you can’t beat the flavor, and everyone is sure to love Wagyu Picanha and Potatoes (surprise them!).

This particular recipe uses A5 Wagyu, which is of very high quality. The grade of any piece of Wagyu comes from two factors: grade and yield. The grade is the marbling score, color, beef fat standard, texture, and firmness. Yield is the amount of meat compared to the weight of the carcass from which it comes.

Grade 5 has very good firmness, a fine texture, and a yield of 72%. Note that if meat receives a 5 in marbling and a four in fat assessment, it is classified as the lower grade (4).

Shopping for Wagyu

With the cost of Wagyu, knowing how to shop for it is essential. Unfortunately, some restaurants and sellers mislabel meat purposefully for increased profits. Generally, you’re safer working with a trusted butcher. If a label at the market says “Wagyu style,” it is not Wagyu meat whatsoever. 

If you know you have a special occasion coming up, you may want to see if you can put in an order ahead of time. High-end meats are not always readily available.