2GR Wagyu Picanha – Rump Cap

2GR Australian Full Blood Wagyu Picanha

Picanha is already a fantastic cut of beef, but with 2GR Wagyu, it becomes something seriously special.

Cut from the rump cap, Picanha is prized for its combination of deep beef flavour, tenderness and that distinctive layer of fat running across the top. With this grade of Full Blood Wagyu, the meat itself carries exceptional intramuscular marbling, giving the Picanha incredible richness and succulence as it cooks.

The fat cap is an important part of this cut. Cooked properly, it renders and bastes the meat while the fine Wagyu marbling melts throughout, producing a steak that’s intensely juicy with a rich, buttery finish.

Cook it whole and carve across the grain, cut into thick steaks, or slice and skewer Brazilian-style over charcoal. Whichever way you choose, don’t overcook it – this is beef that deserves to be served pink and allowed to show exactly what quality Wagyu can do.

A very special Picanha and a serious cut for anyone who appreciates highly marbled Wagyu beef.