The queen of Japanese Wagyu steaks – top-notch flavor, impressive texture and luxury in every bite.
✨ Description
The Culotte or Top Sirloin Butt Cap is one of the most beloved cuts worldwide – and not by chance. It combines:
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Dense, soft texture without melting excessively
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Good marbling , especially in Wagyu
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Characteristic fat on the surface , which melts during baking
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Impressive presentation on the plate
When it comes from purebred Gunma A5 Wagyu , the experience takes off:
The BMS 10–12 marbling , breeding care, and cutting technique yield a product ideal for:
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Reverse sear steaks
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Roasting whole piece (picanha-style)
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Tataki or yakiniku slices
🌍 Origin
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Area : Gunma Prefecture, Japan
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Breed : Japanese Black Wagyu
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Quality grade : A5
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BMS : 10–12
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Breeding : Handmade diet (rice, corn, seaweed)
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Form : Whole or trimmed, with the characteristic fat cap
🔥 Cooking Methods
➤ Whole (Picanha style):
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Bake in oven or BBQ (130°C for 1–1.5 hours)
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Final sear for 2 minutes per side
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Cutting perpendicular to the grain
➤ Steaks (2.5–3 cm):
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Grill in cast iron 2–3 minutes per side
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5 minute rest
➤ Sous vide:
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54°C for 2 hours
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Sear in a pan or flamethrower
➤ Tataki / Stir-fry (sliced):
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20–30 seconds per side – cooked on the outside, juicy on the inside
❄️ Maintenance Method
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Vacuum / skin pack
• Refrigerator: up to 6 days
• Freezing: up to 12 months
Defrost only in the refrigerator – not at room temperature
🧪 Nutritional Information (per 100g – indicative)
| Nutrient Ingredient | Quantity |
|---|---|
| Energy | ~420 kcal |
| Protein | ~19g |
| Fatty | ~38g (of which unsaturated >60%) |
| Carbohydrates | 0g |
| B12 / Iron | Rich source |
✅ Luxurious fat, high biological value
✅ Ideal for carnivore / keto diet
✅ Safe for raw or tataki use
💡 Serving Ideas
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Like a whole picanha with sea salt & sage
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With caramelized onions & celeriac puree
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In sushi-style thin slices with ponzu & yuzu
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On crispy bread with goat cheese & pomegranate
🍷 What to accompany it
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Wine : Malbec, Syrah, Xinomavro aged
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Sake : Junmai with a spicy finish
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Beer : Belgian Dubbel or dry stout
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