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Australian Picanha Top Coulotte BMS 8-9

Australian Picanha Top Coulotte BMS 8-9

Australia

Celebrated for authentic churrasco preparation, this Australian Picanha features exceptional BMS 8-9 marbling for juicy, buttery richness and complex beef depth. Its signature fat cap caramelizes beautifully, creating bold flavor and tender perfection on the grill.

$172
$172
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Description

Australia Wagyu Picanha (Coulotte) brings a time-honored Brazilian tradition to your table with unrivaled elegance. Expertly cut from the top sirloin cap of Australian Wagyu cattle, this steak showcases beautifully creamy marbling and a signature fat cap that renders into every bite for sumptuous flavor and melt-in-your-mouth texture.

Raised in pristine Australian pastures and on a nutrient-rich diet, Australian Wagyu achieves an extraordinary balance of buttery richness and robust beefiness. Each Picanha is hand-selected for premium Marble Score, ensuring tender, juicy slices perfectly suited for classic churrasco, grilling, or oven-roasting. Australia Wagyu Picanha is designed to stand out at family gatherings and upscale celebrations alike.

Enjoy authentic South American cuisine with a touch of luxury—simple salt and pepper reveal its natural greatness, while bold sauces like chimichurri invite global flavors. Elevate any meal with this steak prized by chefs and grilling aficionados for its texture, depth, and unforgettable character.

Flavor Profile

Savory

Complex

Subtle sweet/nutty undertones

Details
  • Breed: F1/F2 Wagyu, Angus
  • Weight: 3.5-5 lbs
  • Thickness: Varies
  • Tenderness Score: 8/10
  • Cattle Origin: Australia
  • Packaging: Vacuum-sealed and frozen
Prep Instructions

Step-by-Step Instructions for Australian Wagyu Picanha (Coulotte)

1. Thaw Safely

  • Remove your Wagyu Picanha from the freezer and place it in the refrigerator overnight (24–48 hours) for gentle, even thawing. Never thaw at room temperature or in water.

2. Prep & Bring to Room Temperature

  • Take the picanha out of the fridge 45–60 minutes before cooking. Pat the meat dry with paper towels.
  • Trim only excess silver skin; keep the fat cap intact and even.
  • Season generously on all sides with coarse salt and cracked black pepper, or use just salt for a traditional Brazilian approach.
  • Let the meat rest at room temperature to promote even cooking.

Brazilian-Style Grilling (Churrasco)

3a. Slice & Skewer

  • Slice the picanha with the grain into 2–2.5 inch thick steaks, then fold each into a ‘C’ shape and skewer with the fat cap outward.

4a. Preheat Grill

  • Prepare a charcoal grill for high heat (about 500°F/260°C) or set up a rotisserie over hot coals. Let the coals fully ash over.

5a. Grill Picanha

  • Place skewered picanha directly over the hot side of the grill. Sear each side for 8–12 minutes, turning occasionally, until the fat cap is golden and crisp and the internal temperature reaches your desired doneness (125–130°F for medium-rare).

Reverse Sear Method (Grill or Smoker)

3b. Whole-Roast or Steaks

  • Keep the picanha whole or cut into thick steaks. Season as desired

4b. Low-&-Slow Roast

  • Preheat your grill or smoker to 275°F (135°C). Place picanha fat side up over indirect heat. Cook, turning every 5–7 minutes, until the internal temperature reaches 110–115°F.

5b. High-Heat Sear

  • Remove picanha and increase grill heat to 425°F (218°C) (or use your hot skillet or direct grill zone). Sear over high heat, especially on the fat cap, flipping as needed, until the crust is caramelized and the internal temp reaches 130–135°F for medium-rare.

6. Rest & Slice

  • Let the picanha rest on a cutting board, loosely covered with foil, for 15–20 minutes.
  • Slice against the grain into thin steaks or strips table side for the ultimate experience.

Australia Wagyu Picanha (Coulotte) Recommendations

Cooking Methods
  • Brazilian-style grilling
  • Reverse sear

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

Side Dish Recipes
  • Roasted baby potatoes with grilled peppers
  • Brazilian-style garlic rice
  • Grilled vegetables such as asparagus, zucchini, eggplant, or red bell peppers
  • Polenta cakes

Marinades
  • Red wine, Worcestershire sauce, and pressed garlic
  • Avocado oil, lemon juice, minced garlic, sea salt, and black pepper
  • Soy sauce, olive oil, fresh lime juice, garlic, cumin, black pepper, and kosher salt

Sauces and Toppings
  • Chimichurri sauce
  • Red wine reduction
  • Pickled onions
  • Garlic herb butter

Drink Pairings

Wine: Syrah/Shiraz, Cabernet Sauvignon, Champagne

Beer: Pilsner, Lager

Spirits: Mojito, Smoked Old Fashioned, Caipirinha

Non-Alcoholic: Club Soda with Citrus, Pomegranate Juice

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 (Coulotte)

The Australian Wagyu picanha flourishes over confident, high-heat cooking—favoring a blazing grill, sizzling cast iron, or the reverse sear for extra-thick cuts. Its distinctive outer fat cap and rich internal marbling reward a bold sear, as the rendered fat self-bastes the meat, building a crisp crust while locking in luxurious juiciness. For the best results, precise temperature control is essential: enough heat to caramelize the exterior without losing the signature Wagyu richness to flareups. After cooking, let your picanha rest before slicing across the grain—this preserves its succulence and showcases the buttery tenderness and robust beef flavor that make this cut unforgettable.

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 Australian Picanha unique compared to other steaks?

This cut is defined by its thick fat cap, which melts and bastes the meat as it cooks, leading to exceptional juiciness and a rich, beefy, slightly sweet flavor. Its marbling produces a buttery, tender bite unique to Wagyu beef

Should the fat cap be trimmed on the Picanha Top steak?

Light trimming of excess silverskin is okay, but the fat cap should be left mostly intact—it’s essential for the steak’s signature juiciness and flavor.

What is Picanha (Coulotte) and where does it come from?

Picanha, also known as Coulotte, rump cap, or top sirloin cap, is a prized triangular cut from the top of the sirloin. Known for its signature fat cap and superb marbling, it’s a staple of Brazilian barbecue and comes from Wagyu cattle raised in Australia for optimal tenderness and flavor.

How is Picanha typically portioned and served?

It’s often cooked whole and then sliced thinly against the grain, either tableside Brazilian-style or on a platter for sharing.