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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.

F1 Australian 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 X1 Wagyu.

Elevate your grilling game with Jacks Creek Wagyu Sirloin Cap Steaks “Picanha” BMS 6-7, a luxurious cut known for its bold beef flavor and buttery texture. These steaks are expertly sliced from the whole sirloin cap, with the fat cap left intact to enhance juiciness and flavor during cooking. Sourced from award-winning Jacks Creek Wagyu in Australia, each steak features a Beef Marbling Score of 6–7, delivering a rich, melt-in-your-mouth experience.

Origin: Australia.
Marbling: BMS 6-7.
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 21+ days wet aged.
Weight: 3.5 - 4.5 LB avg Each.
Description: BMS 6-7, 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: Grilled Picanha Steaks (Traditional Brazilian Style)

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 4–6

Ingredients:

Wagyu Picanha steaks (fat on)
Coarse sea salt
Optional: garlic paste or chimichurri

Instructions:

Preheat Grill:
- Heat grill to high (450–500°F).
Season:
- Generously coat steaks with coarse sea salt.
- Let sit at room temperature for 15 minutes.
Grill:
- Place steaks fat-side down first to render and crisp.
- Flip and cook each side for 4–6 minutes, depending on thickness.
- Target internal temp: 130°F for medium-rare.
Rest & Slice:
- Rest steaks for 5–10 minutes.
- Slice against the grain for best texture.

Method 2: Cast Iron Pan-Seared Picanha Steaks

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Servings: 4–6

Ingredients:

Wagyu Picanha steaks
Kosher salt & cracked black pepper
Olive oil or Wagyu tallow
Optional: garlic cloves, rosemary sprigs

Instructions:

Preheat Pan:
- Heat cast iron skillet over medium-high heat until smoking.
Season:
- Pat steaks dry and season with salt and pepper.
Sear:
- Add oil or tallow.
- Sear fat side first for 3–4 minutes until golden.
- Flip and cook other side for 3–5 minutes.
Finish & Rest:
- Add garlic and rosemary to pan for final minute.
- Rest steaks for 5–10 minutes before slicing.

Serving Suggestions:

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