The whole Australian Wagyu Picanha, also known as the sirloin or rump cap, is a large, impressive cut perfect for slow cooking. Cooking it low and steady allows the fat cap to gradually render, resulting in an exceptionally juicy and tender piece of meat. It delivers deep, beef-forward flavor, and its generous size makes it ideal for entertaining and larger gatherings. The signature fat cap is the key to its richness, naturally basting the meat as it cooks and creating a buttery texture with bold character. A 6/7 score offers a slightly leaner, more balanced profile.
Cooking Method: Score the fat cap lightly, season generously, and roast or grill fat-side up. This larger cut benefits from low and slow cooking to properly render the fat, followed by a high-heat sear to develop a beautiful crust. Allow it to rest for about 20 minutes before slicing against the grain to serve. Finish with high-quality kosher salt and pair with chimichurri for a bright contrast.
Recommended Temperature: 135°F (57°C) for medium-rare.
