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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.

Experience the incredible flavor of the Jacks Creek Black Angus Top Sirloin Cap “Whole Picanha” MS3+, one of the most sought-after cuts for Brazilian churrasco, open-fire grilling, and premium steakhouse dining. Known for its signature fat cap and bold beef flavor, the Picanha is a favorite among pitmasters and steak enthusiasts who appreciate exceptional quality and authentic beef taste.

Sourced from Verified Pure Black Angus cattle, this premium Picanha is raised under Jacks Creek's renowned 180-Day Grain-Fed Program, delivering consistent tenderness, juiciness, and flavor in every bite. With a Marble Score (MS) 3+, this cut offers the perfect balance of rich Angus flavor and enhanced marbling for a superior eating experience.

Unlike heavily marbled Wagyu, this Angus Picanha offers a more traditional steak experience with excellent tenderness, rich flavor, and just the right amount of marbling to enhance juiciness. The Top Sirloin Cap, commonly known as Picanha, is prized for its distinctive fat cap that helps baste the meat during cooking. Whether roasted whole or sliced into thick steaks, the rendered fat creates a beautiful crust while locking in moisture and flavor.

Origin: Australia.
Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
Breed: Verified Pure Black Angus.
Additional Info: 180 Day Grain Fed.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 4-5 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.

Preparation Instructions

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.