from Kobe A5 Wagyu Premium Picanha (BMS 12) – Steak Cut

A5 Wagyu Picanha (BMS 12) – Steak Cut

• A5 Japanese Wagyu (BMS 12)
• The prized rump cap, known for its rich flavour
• Exceptional marbling and tenderness
• Expertly hand-cut & professionally trimmed
• Vacuum-sealed and frozen for maximum freshness

Thawing

Thaw in the refrigerator for 12-24 hours.
Avoid room temperature or water thawing.

Preparation

Pat dry thoroughly after thawing.
Season lightly with salt before cooking.

💡 Optional: Dry Brine
Season with 0.8% salt and refrigerate uncovered overnight for deeper flavour and better browning.

Cooking

Sear over high heat for approximately 10 seconds per side.
Rest for 2–3 minutes, then repeat 2–3 times.

Do not overcook —
the goal is to gently render the marbling.

Chef’s Tip

Wagyu fat melts at 24–28°C.
For best results, cook rare to medium-rare.

Serving

Salt & pepper,
or with a touch of wasabi.

Storage

Keep frozen at −18°C or below.

A5 Wagyu

Highest yield and quality,
with exceptional marbling (BMS 12).