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

A5 Wagyu Picanha (BMS 12) – Steak Cut

Rich, beefy and beautifully marbled.
Picanha is one of my favourite Wagyu cuts for its balance of richness and flavour.

• A5 Japanese Wagyu (BMS 12)
• Picanha / rump cap
• Rich marbling and tender texture
• Hand-cut & professionally trimmed
• Vacuum-sealed and frozen

Thawing

• Thaw slowly in the refrigerator for 12–24 hours.
• Avoid microwave or running-water thawing.

Preparation

• Pat dry thoroughly after thawing.
• Season with salt at least 30 minutes before cooking.
  

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

Cooking

• Sear each side over medium-high heat for 10 seconds, then rest for 2 minutes.
• Repeat 3–4 times as preferred.
• The goal is not to cook it through, but to gently render the fat.
  

Chef’s Tip

• Wagyu fat melts at 24–28°C, much lower than regular beef.
• Short searing and resting gently cooks the centre while keeping it juicy.

Serving Idea

Salt & pepper, or a touch of wasabi.