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Australian Wagyu Picanha (Top Coulotte) BMS 4-5

Australian Wagyu Picanha (Top Coulotte) BMS 4-5

Australia

Beautifully marbled with a BMS 4-5 score, this Australian Wagyu Picanha features a rich fat cap that caramelizes perfectly on the grill. Expect buttery tenderness and juicy, beefy perfection in every slice.

$126
$126
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Description

Australian Wagyu Picanha (Coulotte) showcases the meeting point of revered Japanese Wagyu genetics and Australia’s world-class grazing country, delivering a cut that feels both familiar and extraordinary. Taken from the prized top sirloin cap, this steak is defined by its signature, generous fat cap, which slowly renders as it cooks, basting the meat beneath and creating a naturally juicy, intensely savory bite.

Raised on rich Australian pasture and finished on carefully selected grain, this Wagyu Picanha develops fine, even marbling that marries buttery tenderness with a bold, beef-driven flavor and a subtle, lingering sweetness. Each piece is thoughtfully trimmed to highlight the creamy outer fat and dense intramuscular marbling, so whether it’s grilled whole, roasted in the oven, or threaded onto skewers over live fire, every slice delivers steakhouse-level indulgence at home.

Perfect for Brazilian-style churrasco, weekend cookouts, or elevated weeknight dinners, this is a true centerpiece cut that invites sharing. A simple crust of coarse salt and cracked pepper lets the Wagyu character shine, while classic accompaniments like vibrant chimichurri or warm garlic-herb butter play off its richness without overpowering it. The result is a tender, succulent, and deeply flavorful steak that captures everything discerning eaters love about premium Australian Wagyu.

Flavor Profile

Rich

Butter

Meaty

Bold

Details

Australian Wagyu Picanha Details

  • Breed: Wagyu/Cross
  • Weight: Varies
  • Thickness: 2.5-3”
  • Tenderness Score: 8 out of 10
  • Cattle Origin: Australia
  • Packaging: Individually vacuum-sealed
Prep Instructions

Step-by-Step Instructions for Australian Wagyu Picanha

1. Thaw Safely (Refrigerator Method)

  • Remove your Wagyu Picanha from the freezer and leave it in its vacuum-sealed packaging. Place it on a plate or tray in the refrigerator to thaw slowly for 18–24 hours (larger cuts may take up to 30 hours).
  • This gradual method preserves the steak’s marbling, texture, and natural flavor.

2. Bring to Room Temperature

  • Take the picanha out of the fridge 45–60 minutes before cooking. Remove it from the packaging, pat it completely dry with paper towels, and allow it to rest at room temperature.
  • This ensures the fat renders evenly and the steak cooks consistently throughout.

3. Trim and Season

  • Do not remove the thick fat cap—it’s essential to the picanha’s juiciness and flavor. Lightly trim any silverskin, if present.
  • Season liberally with coarse sea salt and freshly cracked black pepper for a traditional churrasco finish.
  • You can also add a touch of garlic powder or smoked paprika if desired.

4. Preheat Cooking Surface

  • For Grilling: Preheat to 400–450°F  using a two-zone setup—direct and indirect heat.
  • For Pan-Searing: Heat a heavy cast iron skillet over medium-high for 10–15 minutes until hot.
  • For Reverse Sear or Roasting: Preheat oven or smoker to 250–275°F.

5. Cook the Picanha

  • Brazilian-Style Grilling (Churrasco): Slice the picanha into 2–2.5 inch steaks, roll into a "C" shape, and secure on skewers with the fat cap facing outward. Sear directly over high heat for 3–5 minutes per side, then move to indirect heat until internal temperature reaches 130–135°F for medium-rare.
  • Reverse Sear Method: Roast whole picanha fat-side up over indirect heat until it reaches 110°F internal temperature. Then sear over direct heat or in a hot skillet for 2–3 minutes per side to develop a deep golden crust.

6. Rest the Steak

  • Remove the picanha from the heat and let it rest 15 minutes, loosely covered with foil. This step allows juices to redistribute through the meat for a tender, succulent texture.

7. Slice and Serve

  • Slice the picanha against the grain into ½-inch thick slices to showcase its marbling and tenderness. Finish with a sprinkle of flaky salt or drizzle of chimichurri for brightness.

Australian Wagyu Picanha (Coulotte) Recommendations

Cooking Methods
  • Brazilian-Style Grilling (Churrasco)
  • Reverse Sear Method
  • Pan-Searing

Seasoning and Herbs
  • Coarse kosher or sea salt
  • freshly cracked black pepper
  • Chimichurri
  • Garlic

Side Dish Recipes
  • Brazilian Garlic Rice
  • Roasted, Smashed, or Hasselback Potatoes
  • Grilled vegetables

Marinades
  • Chimichurri Marinade
  • Charred Scallion & Garlic Oil Marinade
  • Smoked Paprika-Herb Rub

Sauces and Toppings
  • Chimichurri
  • Horseradish Cream
  • Red Wine Reduction

Drink Pairings

Wine: Cabernet Sauvignon, Syrah/Shiraz, Oaked Chardonnay, Sauvignon Blanc

Beer: India Pale ale, Stout, Porter, Lager

Spirits: Sazerac, Old fashioned, Negroni, Caipirinha

Non-Alcoholic: lemon sparkling water, cranberry juice, unsweetened tea

Origin Story

Australian Wagyu’s story began in the late 1980s, when visionary Australian breeders first imported Wagyu genetics—from Japan and North America. In 1990, these initial imports were crossbred with established Angus and other quality local breeds, producing F1 and F2 generations that quickly gained acclaim for their impressive marbling and eating quality.​

By the mid-1990s, Australia received shipments of fullblood Wagyu females and bulls directly from Japan, laying the groundwork for the country’s now-renowned fullblood and purebred Wagyu herds. With natural pastures, clean climates, and advanced feeding programs, Australian ranchers refined Wagyu breeding to create a product that balances authentic Japanese marbling with the robust, beef-forward flavors prized by Western palates. Today, Australia is home to the largest Wagyu herd outside Japan, famed worldwide for its consistency, sustainability, and luxurious eating experience—the perfect blend of Japanese heritage and Australian cattle expertise.

How to Cook Australian Wagyu Picanha (Coulette)

The Australian Wagyu Picanha shines when cooked with confidence over intense, direct heat—whether skewered over smoldering charcoal in true churrasco fashion, seared fat-side-down in a hot cast iron pan, or slow-roasted before finishing with a fiery sear. Its distinctive fat cap gently renders, naturally basting the Wagyu and infusing each bite with deep, buttery richness. Managing the heat is key—enough to caramelize the fat without flare-ups, preserving the meat’s signature juiciness and tenderness. Properly rested, each slice reveals the hallmark balance of bold beef flavor and melt-in-your-mouth luxury that makes Australian Wagyu Picanha a true showpiece for the grill.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

What makes Wagyu Picanha different from other beef cuts?

Wagyu Picanha stands out for its exceptional marbling and signature fat cap, which slowly renders during cooking and bastes the meat for incomparable tenderness. Raised on long-term grain diets in Australia, Cattle develop rich Wagyu flavor with buttery texture and subtle sweetness in every bite.

What is the best way to cook Wagyu Picanha?

This cut shines when cooked using methods that allow gradual fat rendering and caramelization. Brazilian-style grilling (churrasco) over charcoal, reverse-searing, or pan-roasting fat-side downare most recommended. Aim for medium-rare (130–135°F) for perfect balance between tenderness, juiciness, and marbling flavor.

Should the fat cap be removed before cooking?

No. The fat cap is essential—it renders slowly as the steak cooks, infusing the meat with flavor and moisture. Simply score the surface lightly or render it first in the pan or on the grill before finishing the sear for a crisp exterior and juicy finish.

How should I serve Wagyu Picanha?

Let the cooked picanha rest 10–15 minutes, then slice against the grain into thin pieces to ensure tenderness. Serve with chimichurri, herb butter, or simple sea salt to complement its natural richness. For side pairings, roasted potatoes and grilled vegetables make excellent accompaniments.

Can I cook Wagyu Picanha on a smoker or sous vide?

Yes! Picanha responds beautifully to low, slow cooking methods. For smokers, maintain heat around 250°F until internal temperature reaches 115–120°F, then finish with a high-heat sear. For sous vide, cook at 130°F for 2–3 hours, then sear the exterior for a crisp, caramelized crust.