F4 Australian Wagyu Picanha — BMS 6+ — $29.95/lb — Whole Primal Approx. 5 lb

Fresh Whole Australian Wagyu Picanha — 6+ BMS

Our fresh F4 Purebred Australian Wagyu Picanha combines 6+ BMS marbling with the rich beef flavor and signature fat cap that make this cut a favorite for grilling and Brazilian-style churrasco.

Also known as the rump cap or sirloin cap, Picanha is exceptionally versatile. Keep the primal whole for roasting, portion it at home, or choose freshly cut steaks at our Florida flagship.

What Does F4 Purebred Wagyu Mean?

F4 represents approximately 93.75% Wagyu ancestry, compared with approximately 50% for first-generation F1 crossbred Wagyu.

The word “Wagyu” can describe beef with different levels of Wagyu ancestry. F1 crossbred Wagyu typically comes from crossing a fullblood Wagyu animal with another cattle breed, such as Angus.

Breeding successive generations back to fullblood Wagyu increases expected pedigree ancestry: approximately 50% at F1, 75% at F2, 87.5% at F3 and 93.75% at F4.

Our Picanha is F4 Purebred Australian Wagyu. F4 Purebred is distinct from both F1 crossbred Wagyu and 100% fullblood Wagyu.

F4 describes breeding; BMS describes marbling. This Picanha combines F4 purebred heritage with its own 6+ BMS marbling grade, offering rich marbling and bold beef flavor beneath its signature fat cap.

Learn more about F4 Purebred Australian Wagyu →

From a Champion Australian Producer

Our Wagyu steaks and whole loins come from the Australian producer behind the 2026 Purebred Wagyu Class Champion and Gold Medal-winning entry.

The recognition belongs to the producer’s winning beef entry. This Picanha comes from that same producer and carries its own 6+ BMS marbling grade.

Product Details

• F4 Purebred Australian Wagyu
• 6+ BMS marbling
• Fresh whole Picanha primal
• Approximately 5 lb average weight
• Whole primal — $29.95/lb
• Estimated whole-primal total — $149.75 at 5 lb
• Fresh-cut steaks — $39.95/lb
• Signature fat cap
• Also known as rump cap or sirloin cap
• Excellent for grilling, roasting and churrasco
• Florida local pickup — pay by actual weight
• Whole primal weights naturally vary

How It Is Sold

Whole Picanha — $29.95/lb

Purchase one intact fresh Picanha primal, averaging approximately 5 lb. A 5 lb primal costs $149.75. Final price is calculated using actual weight, with payment due at pickup.

Fresh-Cut Picanha Steaks — $39.95/lb

Choose individual steaks without purchasing the entire primal. Our team can cut steaks to your preferred thickness, subject to availability. Final price is based on the actual weight of your steaks, with payment due at pickup.

The whole-primal price applies to the intact primal. Picanha prepared into steaks by our team is priced at the fresh-cut rate.

Whole-Primal Savings

Save 5% when purchasing two qualifying whole loins or primals, or 10% when purchasing three.

Whole Picanha qualifies for these discounts. Individual fresh-cut steaks do not qualify.

The specially priced 4–5 BMS Australian Wagyu Ribeye is excluded from both multi-loin discounts.

Florida Flagship

Fresh whole primals and fresh-cut steaks are available through our Jensen Beach, Florida flagship, subject to opening and inventory availability.

Call 772-312-4251 to discuss availability, reserve a whole Picanha, or request fresh-cut steaks.

Final price is based on actual weight. Payment is due at pickup.

Australian Wagyu Picanha Cooking Guide

Develop a deeply browned crust while preserving the juicy texture and rich beef flavor of Australian Wagyu Picanha.

This guide is for individual Picanha steaks, rather than cooking the whole primal as a roast.

Ingredients

• Australian Wagyu Picanha steaks with the fat cap retained
• Coarse salt
• Freshly cracked black pepper, if desired

Cooking Instructions

1. Prepare: If frozen, thaw completely in the refrigerator. Unwrap and pat all surfaces thoroughly dry.
2. Score and season: Lightly score the fat cap in a shallow crosshatch pattern without cutting into the meat. Season with coarse salt and optional black pepper.
3. Render the fat cap: Place the steak fat-cap-side down in a heavy skillet over medium heat. Hold it securely with tongs as needed, allowing the fat to render and turn golden.
4. Sear: Turn the steak onto its meat sides and sear until well browned. Use the rendered fat in the skillet, adjusting the heat as needed to prevent scorching.
5. Check the temperature: Use an instant-read thermometer in the thickest part of the steak. Thickness and cooking conditions affect timing, so cook to temperature rather than time.
6. Rest and slice: Rest before serving, then slice thinly across the grain, keeping some fat cap with each slice.

Joe’s Tip

Picanha’s substantial fat cap needs time to render. A heavy skillet gives you control over the heat while allowing the steak to cook in its own rendered fat.

When grilling, stay nearby throughout cooking. Rendered Wagyu fat can cause sudden flare-ups. Keep an area away from direct heat available and move the steak there if flames rise around it. Do not leave the grill unattended.

Explore our Wagyu recipes and cooking guides →

Food Safety & Temperature Guidance

USDA recommends cooking whole cuts of beef to an internal temperature of 145°F, measured with a food thermometer, followed by at least a 3-minute rest.