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.
Elevate your next cookout or dinner party with the Jacks Creek Black Angus Top Sirloin Cap, also known as the Whole Picanha—a prized cut favored by chefs and grill masters worldwide. Sourced from award-winning Australian Black Angus cattle, this whole muscle cut boasts a thick fat cap that bastes the meat as it cooks, locking in flavor and juiciness.
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 you're preparing a traditional Brazilian churrasco or a slow-roasted sirloin, this versatile cut delivers bold beefy flavor and a tender bite every time.
- Origin: Australia.
- Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
- Breed: Pure Black Angus.
- Additional Info: 130 Day Grain Fed.
- Additional Info: AHDAA Halal Certified.
- Aged: 60+ days wet aged.
- Weight: 4.5 - 5.5 LB avg Each.
- Description: 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.
Method 1: Brazilian Churrasco (Grilled Picanha Skewers)
Preparation:
- Pat the picanha dry and trim any excess silver skin, leaving the fat cap intact.
- Slice the picanha against the grain into thick steaks (approx. 1.5–2 inches).
- Fold each steak into a “C” shape and skewer through the center.
- Generously season with coarse sea salt only (traditional style).
Cooking:
- Preheat grill to high heat (450–500°F).
- Place skewers directly over flame and sear each side for 2–3 minutes.
- Move to indirect heat and cook until internal temperature reaches 130°F (medium-rare).
- Rest for 5–10 minutes before slicing.
Serving Suggestion: Serve with chimichurri, grilled garlic bread, and roasted cassava or potatoes.
Method 2: Oven-Roasted Whole Picanha
Preparation:
- Score the fat cap lightly in a crosshatch pattern.
- Rub with olive oil, crushed garlic, rosemary, black pepper, and kosher salt.
- Let rest at room temperature for 30 minutes before cooking.
Cooking:
- Preheat oven to 375°F (190°C).
- Place picanha fat-side up on a roasting rack in a baking tray.
- Roast until internal temperature reaches 130°F (medium-rare), approx. 45–60 minutes.
- Optional: Broil for 2–3 minutes to crisp the fat cap.
- Rest for 10 minutes before slicing against the grain.
Serving Suggestion: Pair with horseradish cream, sautéed green beans, and a bold red wine like Malbec or Cabernet Sauvignon.
Black Angus Top Sirloin Cap "Whole Picanha"
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