The perfect marriage of Wagyu and Picanha
Few cuts enjoy the legendary reputation of picanha among barbecue enthusiasts. Its rich beef flavor, iconic fat cap and juicy texture have made it one of the world's most sought-after BBQ cuts.
For this premium selection, Gustor carefully sources Australian Wagyu Picanha, renowned for its exceptional marbling and remarkable eating quality. The result is a cut that combines the robust flavor of traditional picanha with the tenderness, juiciness and buttery mouthfeel that have made Wagyu famous worldwide.
As the meat cooks, the intramuscular fat slowly melts, enhancing every bite with incredible richness and depth of flavor.
Made for barbecue, kamado and slow roasting
The generous fat cap and beautiful marbling make this one of the most forgiving and rewarding cuts to cook. Whether prepared on a kamado, charcoal grill, pellet smoker or in the oven, Australian Wagyu Picanha consistently delivers spectacular results.
This is a cut designed to be shared and enjoyed with family, friends and fellow meat lovers.
🥩 Premium Australian Wagyu
🥩 Exceptional marbling
🥩 Rich beef flavor
🥩 Traditional fat cap
🥩 Extremely juicy and tender
🥩 Perfect for BBQ, kamado and oven
🥩 Freshly delivered and vacuum packed
Country of Origin
This Wagyu Picanha originates from Australia. Through carefully selected Wagyu genetics, premium feeding programs and excellent farming conditions, Australian Wagyu has become one of the most respected premium beef products in the world.
FAQ
What is picanha?
Picanha is the rump cap of the beef carcass. It is easily recognized by its characteristic fat cap, which melts during cooking and contributes exceptional flavor and juiciness.
Why is Wagyu Picanha so popular?
The combination of intense marbling and the traditional fat cap creates an incredibly juicy and flavorful eating experience.
Should I remove the fat cap?
No. The fat cap is essential for both flavor and moisture during cooking and should always be left intact.
🔥 RECIPE – 2 KG AUSTRALIAN WAGYU PICANHA ON THE BBQ
Ingredients
- 1 Australian Wagyu Picanha (approximately 2 kg)
- Coarse sea salt
Preparation
Step 1 – Preparation
- Remove the picanha from the refrigerator at least 1 hour before cooking.
- Lightly score the fat cap in a crosshatch pattern without cutting into the meat.
- Season generously with coarse sea salt.
Step 2 – Indirect cooking
- Preheat your BBQ or kamado to 110–120°C.
- Place the picanha indirectly on the grill with the fat cap facing upward.
- Cook until the internal temperature reaches 46°C.
For a 2 kg picanha, this typically takes between 1½ and 2 hours.
Step 3 – Searing
- Remove the meat from the grill.
- Increase the BBQ temperature to 250–300°C.
- Sear the fat cap for 2–3 minutes until golden brown and crispy.
- Briefly sear the remaining sides.
Step 4 – Resting
Allow the picanha to rest for 10 minutes under loosely tented foil.
Recommended final temperatures
- Rare: 50°C
- Medium Rare: 52°C
- Medium: 56°C
Recommended: 52°C for the perfect balance of tenderness and juiciness.
Serving
Always slice thinly against the grain.
🔥 RECIPE – 2 KG AUSTRALIAN WAGYU PICANHA IN THE OVEN
Preparation
- Preheat the oven to 100°C.
- Lightly score the fat cap.
- Season with coarse sea salt.
Cooking
- Place the picanha on a wire rack above a roasting tray.
- Roast until an internal temperature of 46°C is reached.
Allow approximately 1 hour 45 minutes to 2 hours 15 minutes.
Finishing
- Heat a cast-iron skillet or plancha until extremely hot.
- Sear the fat cap first for 2–3 minutes.
- Quickly sear the remaining sides.
Resting
Allow the meat to rest for 10 minutes before slicing.
Recommended final temperature
52°C internal temperature
This allows the marbling to melt beautifully while maintaining maximum juiciness.
