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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: 3-4 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

Cooking Wagyu Picanha is a true indulgence, and with the right approach, you can maximize its rich flavor and tenderness. Here’s a step-by-step guide on how to cook Wagyu Picanha to perfection, whether you're grilling, roasting, or pan-searing.

Grilling Wagyu Picanha:

Grilling brings out the rich marbling and allows the natural flavors of the Wagyu to shine.

Ingredients:

Whole Wagyu Picanha (BMS 6-7)
Coarse sea salt
Freshly ground black pepper
Olive oil (optional)

Instructions:

Prepare the Picanha:
- Trim the fat cap of the Wagyu Picanha, leaving about 1/4 inch to keep the moisture and flavor locked in.
- Score the fat in a criss-cross pattern, ensuring you don't cut too deeply into the meat.
Season the Meat:
- Generously season the fat side with coarse sea salt and freshly ground black pepper. You can also add a little olive oil if you prefer.
Preheat the Grill:
- Heat your grill to medium-high (around 400°F / 200°C).
- If you’re using charcoal, allow the coals to reach a steady heat.
Grill the Picanha:
- Place the Picanha fat-side down on the grill first to render the fat and achieve a crispy, golden crust. Grill for about 5-7 minutes on each side.
- Flip and cook the other side for another 5-7 minutes. If you prefer a more well-done roast, you can move the Picanha to a cooler part of the grill and let it cook for longer.
Check Internal Temperature:
- For medium-rare, aim for an internal temperature of 130°F (54°C).
- For medium, aim for around 140°F (60°C).
Rest and Slice:
- Once cooked to your desired doneness, let the Picanha rest for 5-10 minutes before slicing against the grain.
- Serve and enjoy!