Six thick slices of marbled Australian Wagyu Picanha on a wooden board, with seasoning beside.

Australian Wagyu Picanha (Marble Score: 9+) (16oz)

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We've taken the whole Wagyu Picanha and made it into 16oz portions! 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rump Cap Muscle

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Picanha is slow roasting in the oven or sous-vide. The optimal oven temperature is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: If you're planning to sous-vide, give the steak optimal time on the grill to give for the fat to crisp up (about 2-3 minutes) after it's scored. For slow roasting, pull out your picanha when the internal temperature reaches 125-130, then hot sear on the fat side for 2-3 minutes. Your oven temperature should be 250 degrees. 

Wine Pairing: Syrah

  • Cut: Australian Wagyu Picanha 
  • Grade: Wagyu (Marble Score: 9+)
  • Weight: 16oz 

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

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