Australian Wagyu Picanha | Approx. 5 lb Whole Loin | BMS 6+
Our Australian Wagyu Picanha is remarkably soft and tender, with a creamy, buttery texture that seems to dissolve in your mouth. Rich marbling and its signature fat cap create deep beef flavor and an exceptionally velvety finish—one of the most luxurious Wagyu cuts we've tasted.
The Wagyu Steak Company Standard
Authentic Australian Wagyu selected for exceptional marbling, velvety tenderness and rich beef flavor.
Choose your Picanha
Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
Compare Australian Wagyu Marbling Levels and Understand What Makes Each Grade Unique
| Comparison category | 4–5 BMS Light marbling | 6–7 BMS Moderate marbling | 8–10 BMS High marbling | 10+ BMS JAPANESE WAGYU |
|---|---|---|---|---|
| Appearance |
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| Marbling level | Light marbling with fine streaks of intramuscular fat. | Moderate marbling with good distribution throughout. | High marbling with abundant, well-distributed intramuscular fat. | Exceptionally dense marbling characteristic of ultra-high-grade Japanese Wagyu. |
| Flavor profile | Excellent beef flavor with less richness. | Balanced beef flavor with buttery richness. | Rich, buttery flavor with a luxurious finish. | Deep umami with pronounced buttery richness. |
| Tenderness | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional |
| Richness | Light | Balanced | Rich | Extremely rich |
| Best for | Customers who enjoy classic beef flavor with exceptional tenderness. | Customers seeking the ideal balance of beef flavor and buttery richness. | Customers who enjoy a richer, more indulgent Australian Wagyu experience. | Customers exploring an ultra-rich Japanese Wagyu tasting experience. |
Light marbling
Moderate marbling
High marbling
Japanese Wagyu
There is no single “best” BMS—only the best BMS for your taste, portion size and occasion.
Choose 4–5 BMS for a classic steak experience.
Choose 6–7 BMS for flavor, tenderness and value.
Choose 8–10 BMS for a rich, luxurious steak experience.
Japanese Wagyu 10+ offers an intensely marbled tasting experience.
A Personal Recommendation
Tim Berg, Wagyu Steak Company
If someone asked me which Australian Wagyu cut surprised me the most, Picanha would be near the top of my list. It is incredibly soft and tender, with a creamy, buttery texture that almost dissolves in your mouth. The signature fat cap adds richness and deep beef flavor without overpowering the steak. Of all the Wagyu cuts we've tasted, this was one of the two most velvety—and one I would absolutely recommend trying.
Cook It With Confidence
Follow these steps to develop a deeply browned crust while preserving the creamy, buttery texture and rich beef flavor of Australian Wagyu Picanha.
Thaw the steak completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap it, and pat every surface thoroughly dry.
Lightly score the fat cap in a shallow crosshatch pattern without cutting into the meat. Season the fat cap generously with coarse salt. Heat a dry, heavy cast-iron skillet over medium-high heat until thoroughly hot.
Place the Picanha fat-cap-side down in the hot, dry skillet first. Let the fat render and develop a deep golden crust, then turn the steak and sear the meat sides until well browned. Use the rendered Wagyu fat in the pan—no butter or additional oil is needed.
Check the center with an instant-read thermometer. Remove the Picanha from the heat when the internal temperature reaches 128°F for medium rare. Avoid overcooking—the rich marbling and tender texture are best enjoyed around this temperature.
Transfer the Picanha to a cutting board and rest for 5 minutes. Slice across the grain before serving, keeping some of the rendered fat cap with each slice for the full buttery, rich Wagyu experience.
Approximate cooking times for a 1.4-inch steak brought toward room temperature and cooked over a hot pan or grill surface. The temperatures below are measured before resting. During the resting period, the internal temperature will rise by a few degrees.
| Doneness | Internal Temperature | Approximate Cooking Time |
|---|---|---|
| Blue | — | 1 minute per side for caramelization |
| Rare | 117°F | 2–3 minutes per side |
| Medium Rare — Recommended | 127°F | 3–4 minutes per side |
| Medium — Recommended | 134°F | 4–5 minutes per side |
| Medium Well | 140°F | 5 minutes per side |
| Well Done | 150°F | 6 minutes per side |
Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking-surface heat will affect the result. Always confirm doneness with an instant-read thermometer.
Australian Wagyu is naturally rich and highly marbled. Do not add butter or cooking oil. When grilling, avoid placing the steak directly over exposed flames because rendered Wagyu fat can cause sudden flare-ups.
Helpful Information
Answers to common questions about preparing, cooking, portioning, storing and serving Australian Wagyu Picanha.
For best results, thaw completely and pat dry. Lightly score the fat cap in a shallow crosshatch pattern and season the fat cap generously with coarse salt. Start fat-cap-side down in a hot, dry cast-iron skillet to render the fat, then sear the meat sides. Cook to an internal temperature of 128°F for medium rare, rest for 5 minutes, and slice across the grain.
The 10–12 oz option is individually portioned and ready to cook. The whole Picanha is approximately 5 lb and gives you the flexibility to portion steaks to your preferred thickness. Both are premium Australian Wagyu BMS 6+ with Picanha’s signature fat cap, rich beef flavor and exceptionally tender texture.
Yes. For the best texture and most even cooking, thaw Picanha completely in the refrigerator before cooking. Once thawed, remove it from the refrigerator about 30–45 minutes before cooking, unwrap it, and pat the surface dry before scoring and seasoning the fat cap.
Keep the Picanha frozen until you are ready to use it. For best quality, thaw it in the refrigerator and cook it promptly after thawing. Do not refreeze meat that has been fully thawed unless it has been cooked first.
No. The fat cap is one of the defining characteristics of Picanha and contributes significantly to its flavor and texture. We recommend lightly scoring the fat cap, seasoning it with coarse salt, and cooking it fat-side down first so it can render and develop a golden crust. Keep some of the rendered fat with each slice when serving.
Australian Wagyu Picanha has deep beef flavor with a remarkably soft, creamy and buttery texture. The marbling and signature fat cap create a rich, velvety finish without overwhelming the natural beef flavor. In our tastings, Picanha was one of the most tender and velvety Wagyu cuts we tried.
Still have a question? Contact us and we will help you choose or prepare the right cut.
Complete the Experience
Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.
Sweet, delicate king crab creates an extraordinary surf-and-turf dinner.
Large, naturally sweet scallops add an elegant seafood course to the meal.
Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.
Exceptionally rich marbling for customers who prefer maximum steakhouse flavor.
Choose an individually portioned 10–12 oz steak or an approximately 5 lb whole Picanha and experience one of our most tender, buttery and velvety Australian Wagyu cuts.