“Loosening the tie.”
When you hear this phrase, what pops into your mind? Is it that sigh of relief when you finally get home after a grueling day at the office? Or maybe it’s the ultimate ritual right before cracking open a cold beer with your coworkers on a Friday night?
Well, if you ask a beef professional, their answer is: None of the above.
The moment a meat expert hears “loosening the tie,” they instantly picture a prime primal cut known as “Sirloin Butt (Picanha)” (the Rump & Sirloin Cap)!! 🥩
Wait, what? Has daily thinking about beef finally driven us crazy? Haha, not at all! In this third installment of our Beef Information Bureau, we’re going to explain exactly what this means!
The Top Sirloin Butt (Picanha) is a premium lean primal cut directly connected to the Sirloin, located at the very backside (the hip/rump) of the steer.
The name “Top Sirloin Butt (Picanha)” is called Ran-Ichi, which is a Japanese blend of two famous sub-primal cuts: the Rump (Rampu) and the Sirloin Cap / Picanha (Ichibo).
The Rump is exceptionally tender and famously low in fat. Because it is beautifully lean yet incredibly soft, it is a massive favorite among high-end Italian and French chefs. It boasts a deeply concentrated beef flavor and is absolutely perfect for thick-cut steaks.
The Picanha (Ichibo), on the other hand, features a gorgeous, dense web of fine marbling. It is every bit as tender as the rump, making it a legendary steakhouse staple. When you bite into it, you get an explosion of rich juices and the decadent sweetness of premium Wagyu fat.
💡 Pro-Tip: How to Cook the Perfect Picanha (Ichibo) Steak at Home
Picanha is incredible, but nailing the internal temperature can be a bit tricky! Follow this foolproof guide to lock in the juices:
- The Sear: Start over medium-high to high heat. Sear the entire surface quickly to build a beautiful, deeply caramelized crust. Don’t be afraid of the char!
- The Slow Cook: Lower the heat to low and cook it gently. The magic test? Press the center of the meat with your finger—when it pushes back with a firm, bouncy elasticity, it’s ready.
- The Rest: Wrap the steak tightly in aluminum foil and let it rest for about 15 minutes. This allows the juices to redistribute perfectly, guaranteeing a restaurant-grade steak right at home!
When a butcher skillfully breaks down the massive Top Sirloin Butt (Picanha) primal, it separates into four specific sections:
And there it is—The Tie (Nekutai)!! 👔
The Nekutai is a thin, flat, incredibly lean sub-cut attached to the side of the Rump. As you can see in butcher diagrams, its long, tapered shape looks exactly like a traditional necktie.
In order to cleanly trim and shape the main Rump steak to perfection, a butcher must first meticulously harvest this piece. In the trade, this process is literally called “removing the tie” (Nekutai wo hazusu).
(Note: Once removed, you are technically welcome to drape this beefy “tie” around your neck and wear it to your next corporate morning meeting. We won’t judge! 💼)
Jokes aside, the Nekutai features an intensely deep flavor with a iron-rich, savory umami profile. It is absolutely delicious when sliced thin and flash-grilled. Now you know the secret behind our title!
Because it’s a tiny, hyper-specific cut, you’ll mostly only spot it by name on the menu at specialty Yakiniku restaurants that take their meat sourcing incredibly seriously. If you ever see “Nekutai” on a menu, order it immediately. Sharing this story with your friends at the table is a guaranteed way to solidify your status as the ultimate culinary insider!
