Stone Axe Australian Wagyu Picanha steaks, marble score 9+, sliced on a wooden board with Second City Prime steak rub.

Stone Axe Australian Wagyu Whole Picanha (Marble Score: 9+)

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Have you ever seen such a gorgeous piece of meat that is renownedly known for its beautiful fat cap and marbling? We've taken the Wagyu Picanha to new heights! Create an unforgettable dining experience for you and your guests when you slow roast this beautiful cut of meat in the oven or sous-vide.

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 Stone Axe 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: The Stone Axe Wagyu Picanha should be pan seared over medium heat. Cook the fat side for 20 minutes and flip it over, allow 2 minutes for it to turn golden. Transfer into a baking pan and leave it in the oven for 60 minutes or until it reaches an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Syrah

  • Cut: Stone Ace Australian Wagyu Picanha 
  • Grade: Wagyu (Marble Score: 9+)
  • Weight: Variable 

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 

Our blog houses recipes, tips, and inspiration to make every meal a venture into new, delicious territory.
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