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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.

Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

Such a great piece of meat, had to be named with an unusual name. Also called Top Sirloin Fat On for its signature cut, Picanha is the most popular cut in every Brazilian Steakhouse. It’s mild in flavor and flavorful cut with a thin fat cap that adds even more flavor. Our Whole Picanhas are aged up to 4 weeks for maximum tenderness and flavor. Each piece is hand-selected with precision and poise by our veteran butchers.

Origin: Australia.
Marbling: BMS 6-7.
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 21+ days wet aged.
Weight: 4-5 LB avg Each.
Description: Whole & Untrimmed
Packaging: 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)

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Servings: 6–8

Ingredients:

1 whole Wagyu Picanha (approx. 3–4 lbs)
Coarse sea salt
Optional: garlic paste or chimichurri for serving

Instructions:

Trim & Slice:
- Leave the fat cap intact.
- Slice the Picanha with the grain into 2–3 inch thick steaks.
Skewer:
- Fold each steak into a “C” shape, fat side out.
- Skewer through the center to hold the shape.
Season:
- Generously coat each piece with coarse sea salt.
Grill:
- Preheat grill to high heat (450–500°F).
- Grill skewers over direct heat, turning every 5 minutes.
- Cook to medium-rare (internal temp: 130°F).
Rest & Serve:
- Rest for 5–10 minutes.
- Slice against the grain and serve with chimichurri or garlic paste.

Method 2: Oven-Roasted Whole Picanha

Prep Time: 10 minutes
Cook Time: 45–60 minutes
Servings: 6–8

Ingredients:

1 whole Wagyu Picanha
Kosher salt & cracked black pepper
Olive oil
Optional: rosemary, garlic cloves

Instructions:

Score Fat Cap:
- Lightly score the fat in a crosshatch pattern.
- Rub with olive oil, salt, pepper, and optional herbs.
Sear (Optional):
- Sear fat side down in a hot skillet for 3–4 minutes until golden.
Roast:
- Transfer to a roasting pan, fat side up.
- Roast at 375°F (190°C) until internal temp reaches 130°F (medium-rare).
Rest & Slice:
- Rest for 10–15 minutes.
- Slice against the grain for maximum tenderness.

Serving Suggestions:

Pair with roasted garlic potatoes, grilled asparagus, or chimichurri sauce.
Ideal wine pairings: Malbec, Syrah, or Cabernet Sauvignon.