Wagyu A5 Picanha (Rump Cap) | BMS 11–12

Description

Picanha is one of the most prized beef cuts in South America and across Asia. In this Wagyu A5 version with BMS 12 marbling, it reaches an entirely new level. The texture is creamy and velvety, while the fat naturally bastes the meat during cooking. A thick external fat cap combined with intense intramuscular marbling turns every dish prepared from this picanha into a truly refined culinary experience.

Wagyu from Arita and the quality of Saga Prefecture

This beef comes from the Japanese Kuroge Washu breed, raised in the Arita region of Saga Prefecture, one of the most respected Wagyu-producing areas in Japan. The cattle are grain-fed for over 700 days and raised calmly under strict supervision. This long and meticulous process results in top-tier Wagyu with extraordinary marbling and exceptional eating quality.

Picanha from this source is a luxury product with a rich, refined and long-lasting flavour. The fat delivers delicate notes of butter and nuts, while the meat itself melts effortlessly in the mouth, leaving a deep and memorable finish.

Why choose this Wagyu picanha?

• BMS 12 marbling: the highest level of intramuscular fat on the Beef Marbling Standard scale
• Wagyu A5 classification: a rare and highly sought-after expression of Japanese Wagyu
• Kuroge Washu genetics: regarded as the most valuable Wagyu lineage in Japan
• Flavour and texture: creamy richness, unmatched tenderness and elegant delicacy
• Culinary versatility: ideal for grilling, roasting whole or sous vide
• Premium selection: created for those seeking more than just an exceptional steak

Product information:

• Breed: Kuroge Washu (Japanese Black)
• Country of origin: Japan, Arita, Saga Prefecture
• Classification: Wagyu A5, marbling BMS 12
• Feeding: grain-fed for over 700 days
• Ageing: wet-aged
• Packaging: vacuum-sealed

Preparation recommendations:

1. Roast whole with the fat cap facing upward, slowly and at a low temperature.
2. Alternatively, cut into thick steaks and sear on a very hot pan.
3. Season only with salt, as the natural flavour requires no additional seasoning.
4. Recommended internal temperature: 52 to 54°C, medium rare.

Who is this cut for?

This Wagyu picanha is recommended for true connoisseurs who want to experience authentic Japanese Wagyu in a less obvious yet spectacular cut. Wagyu Picanha A5 BMS 12 represents top-class beef that brings together flavour, texture and an unforgettable dining experience.

Additional information