Australian F4 Purebred Wagyu Picanha Steaks — BMS 6–7
Our Australian F4 Purebred Wagyu Picanha Steaks, also known as Culotte or Rump Cap, combine one of the most flavorful cuts of beef with the exceptional richness and marbling of premium Australian Wagyu.
With a Beef Marbling Score (BMS) of 6–7, these steaks offer beautiful intramuscular marbling, outstanding beef flavor, and the richness that makes Australian Wagyu so distinctive.
Each steak is individually portioned to approximately 10–12 oz, vacuum-sealed, and shipped frozen for convenience.
Featuring Australian F4 Purebred Wagyu from the producer recognized as the 2026 Australian Wagyu Association Branded Beef Competition — Purebred Wagyu Class Champion.
What Makes Picanha Special
Picanha is prized for its distinctive fat cap, which adds tremendous flavor as it renders during cooking.
Australian Wagyu takes that experience even further. In addition to the exterior fat, its intramuscular marbling contributes exceptional juiciness, tenderness, and a rich, satisfying texture.
The result is a remarkable combination of deep beef flavor, Wagyu marbling, and beautifully rendered fat.
During our own tasting of a higher-marbling Australian Wagyu Picanha, we were particularly impressed by its exceptionally tender, creamy, almost buttery texture. That experience made Picanha one of our favorite Wagyu cuts.
How We Recommend Cooking It
Picanha is best prepared simply, allowing the natural flavor of the Wagyu to shine.
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Score the fat cap, if present, without cutting deeply into the meat.
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Season generously with coarse sea salt.
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Grill over medium-high heat, turning as needed for even cooking.
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Allow the fat to render gradually, watching carefully for flare-ups.
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Rest the steaks before slicing.
For a traditional Brazilian-style preparation, the steaks can also be folded and secured on skewers before grilling.
Because Wagyu contains more fat than conventional beef, avoid prolonged exposure to intense direct flames.
Recommended Cooking Temperatures
For maximum tenderness and richness, our personal preference is medium-rare.
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Rare: Remove at approximately 115–120°F
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Medium-Rare: Remove at approximately 120–125°F
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Medium: Remove at approximately 130–135°F
These are culinary preferences rather than official food-safety temperatures. The USDA recommends cooking whole beef steaks to 145°F with at least a 3-minute rest.
Use an instant-read thermometer for accuracy.
Serving Recommendation
Slice the cooked Picanha against the grain and serve in smaller slices.
This is an exceptionally flavorful cut that doesn't require complicated sauces or marinades.
Our recommendation: Keep it simple. Sea salt is enough.
Product Details
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Australian F4 Purebred Wagyu
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Beef Marbling Score: 6–7
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Cut: Picanha / Culotte / Rump Cap
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Portion size: Approximately 10–12 oz per steak
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Packaging: Individually vacuum-sealed
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Storage: Keep frozen
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Preparation: Excellent for grilling, searing, or Brazilian-style skewering
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Available quantities: Individual steaks and multi-steak packages
Whether you're preparing a special dinner or stocking your freezer with exceptional beef, our Australian Wagyu Picanha delivers outstanding flavor, beautiful marbling, and a premium steakhouse experience at home.
If you've never experienced Australian Wagyu picanha before, this is one of the most distinctive butcher's cuts we offer—rich and deeply beefy, yet remarkably soft, creamy and velvety in texture.
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All orders of at least 8 pounds qualify for free shipping anywhere within the Continental United States. For orders less than the 8 pound minimum, the following shipping fees apply:
| Order Size (lbs) | Shipping Cost | Hawaii Surcharge |
|---|---|---|
| 1-7 lbs. | $75.00 | $45.00 |
| 8 lbs. or more | FREE | $45.00 |
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Preparation Instructions
