Fresh Australian Wagyu Picanha — 4–5 BMS — Whole Primal & Fresh Steaks
Fresh Australian Wagyu Picanha — 4–5 BMS — Whole Primal & Fresh Steaks
$50 annual Florida flagship membership.
Everyone is welcome.
Final total based on actual weight.
Payment at pickup.
Why Customers Buy From Us
✓ Premium Australian Wagyu
✓ F4 Purebred Australian Wagyu
✓ Sourced from the producer of the 2026
Purebred Wagyu Class Champion
✓ Fresh Whole Primals
✓ Cut to Order Available at Our Florida Flagship
✓ Priced by Actual Weight In Store
✓ Local Pickup & Delivery Available
✓ Family-Owned Business
WHY YOU'LL LOVE IT
- Premium Australian Wagyu with exceptional marbling
- Sold as a fresh whole primal
- Cut your own steaks to your preferred thickness
- Excellent value compared with individually cut steaks
- Perfect for grilling, roasting or smoking
- Available fresh from our Florida flagship
Are Fresh Whole Primals Right For You?
✓ Choose a whole primal if you...
- Want to cut steaks to your preferred thickness
- Want exceptional Australian Wagyu at a better whole-primal value
- Are cooking for family, friends or a special occasion
- Want the flexibility to portion and prepare the cut your way
Consider individual steaks if you...
- Only need one or two steaks
- Prefer steaks already portioned and ready to cook
- Don't want to cut or portion a whole primal
Fresh Australian Wagyu Picanha — 4–5 BMS — Whole Primal & Fresh Steaks
Our fresh F4 Purebred Australian Wagyu Picanha offers bold beef flavor, a distinctive fat cap and 4–5 BMS marbling. Also known as the rump cap or sirloin cap, it’s an approachable introduction to this flavorful Australian Wagyu cut.
Choose an intact whole picanha, have your entire primal portioned, or purchase individual fresh-cut picanha steaks at our Jensen Beach flagship.
Whole Primal & Fresh Steak Pricing
| Cut | Member price | Nonmember price |
|---|---|---|
| Whole picanha | $24.95/lb | $34.95/lb |
| Individual fresh-cut picanha steaks | $29.95/lb | $39.95/lb |
Whole picanhas average approximately 5 lb. Actual weights naturally vary. The whole-primal rate applies when purchasing the entire primal.
All prices are per pound. Final totals are based on actual weight. Payment is due at pickup.
Cutting & Packaging
Purchase your picanha in its original supplier packaging for roasting or portioning at home, or have us cut the entire primal to your preferences.
Whole-cut processing costs $2/lb of original weight for cutting and vacuum packaging, complimentary during our opening month. Customers pay for the original whole-cut weight and receive their portions and usable trim. Vacuum-packaged portions are supplied frozen.
Individual fresh-cut steaks are available separately at the steak rate.
F4 Purebred Heritage & Marbling
F4 represents approximately 93.75% expected Wagyu pedigree ancestry. It is distinct from first-generation F1 crossbred Wagyu, at approximately 50%, and from 100% fullblood Wagyu.
F4 describes breeding; BMS describes marbling. This picanha combines F4 purebred heritage with its own 4–5 BMS marbling grade.
Learn more about F4 Purebred Australian Wagyu →
From a Champion Australian Producer
This picanha comes from the producer whose winning beef entry earned 2026 Purebred Wagyu Class Champion and Gold Medal recognition.
The recognition belongs to the producer’s winning entry. This picanha shares that producer and F4 purebred breeding, with its own 4–5 BMS grade.
Florida Membership & Pickup
Our $50 annual Florida flagship membership provides access to member pricing for 12 months. Everyone is welcome to shop.
Package labels show nonmember pricing; member savings are applied at checkout after membership verification. Benefits apply to qualifying Jensen Beach in-store purchases and local pickup, exclude nationwide shipped orders, and cannot be combined with other discounts or promotions. Prices may change.
Availability is subject to opening, inventory and cutting schedules. Call 772-312-4251 for availability or cutting preferences.
Cooking Your Wagyu Picanha
Pat dry. Score the fat cap with straight, parallel cuts every couple of inches, without cutting into the meat. Salt generously with coarse salt, especially over the fat cap.
Sear in a heavy skillet or on the grill, allowing the fat cap to render gradually. Move thicker steaks away from direct heat to finish gently. Use a thermometer to guide cooking, rest before serving, then slice across the grain.
Joe’s Tip: Rendered fat can cause sudden grill flare-ups. Stay at the grill and move the meat away from direct flames when needed.
For steaks, use final temperatures after resting:
| Doneness | Temperature |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 140–145°F |
| Medium-well | 150–155°F |
| Well-done | 160°F+ |
We prefer Wagyu medium-rare. Use a thermometer rather than cooking time. USDA recommends 145°F followed by at least a 3-minute rest for whole cuts of beef.