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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer.

Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite. Jack's Creek Angus beef is derived from Angus cattle, grain fed for 120+ days on a specifically formulated high energy grain diet. All of the cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.

The perfect all round, everyday eating experience – never settle for anything less. Angus beef’s superiority is a result of its juicy and delicious flavor. Such a great piece of meat, had to be named with an unusual name. Also called Top Sirloin for its signature cut, Picanha is the most popular cut in every Brazilian Steakhouse or just simple call it Rump Caps like our mates in Australia. It’s mild in flavor and has a lean cut with a thin fat cap that adds even more flavor.

Whether grilled whole or sliced into steaks, Jack Creek Picanha delivers a tender bite and robust flavor that steak lovers crave. Its natural fat layer bastes the meat as it cooks, locking in moisture and enhancing taste. Ideal for rotisserie, skewers, or cast iron searing. Each piece is cut with precision and poise by our veteran butchers.

Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
Aged: 21+ days wet aged.
Weight: 12 oz.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Such a great piece of meat, had to be named with an unusual name. Also called top sirloin for its signature cut, picanha is the most popular cut in every Brazilian Steakhouse. It’s mild in flavor and has a lean cut with a thin fat cap that adds even more flavor.

Preparation Instructions

1. Brazilian-Style Grilled Picanha Skewers

Ingredients:

Jack Creek Black Angus Picanha
Coarse sea salt

Instructions:

Slice the Picanha with the grain into thick steaks (about 1.5–2 inches).
Fold each steak into a “C” shape and skewer through the ends.
Season generously with coarse sea salt.
Grill over high heat for 3–4 minutes per side, rotating until evenly charred.
Rest for 5 minutes, then slice against the grain and serve.

2. Oven-Roasted Whole Picanha

Ingredients:

Jack Creek Black Angus Picanha
Olive oil
Salt and pepper
Garlic powder
Fresh rosemary (optional)

Instructions:

Preheat oven to 375°F (190°C).
Score the fat cap lightly and rub with olive oil, salt, pepper, and garlic powder.
Place fat-side up in a roasting pan and roast for 45–60 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
Rest for 10–15 minutes, then slice thinly against the grain.