Australian Sher Wagyu Rump Cap Picanha M8-9 Steak (Frozen)

Australian Sher Wagyu Rump Cap Picanha M8-9 Steak (Frozen)

Brazil's most celebrated cut, elevated to Wagyu perfection. The Picanha — also known as the rump cap or coulotte — is the prized triangular muscle that sits atop the rump, defined by its thick, flavourful fat cap that renders down during cooking to baste the meat in extraordinary richness. At Marble Score 8–9, Sher full-blood Wagyu transforms this already exceptional cut into something truly extraordinary.

Raised on the Sher family farm in Ballan, Victoria, with generations of Wagyu expertise, this Picanha delivers intense marbling, a deeply beefy flavour, and a melt-in-the-mouth tenderness that is unlike any other rump cut. Frozen at peak freshness to preserve every nuance of quality.

Product Highlights

• Sher full-blood Wagyu, Marble Score 8–9
• Rump cap Picanha cut — with signature thick fat cap
• Raised on the Sher family farm in Ballan, Victoria
• Frozen at peak freshness to lock in quality
• No added hormones or unnecessary additives
• Perfect grilled whole, reverse-seared, or sliced into steaks

Suggested Preparation

Thaw slowly in the refrigerator for 24–48 hours. Score the fat cap in a crosshatch pattern and season generously with coarse salt. For the traditional Brazilian method, fold into a C-shape with the fat on the outside, skewer, and grill over high heat. Alternatively, sear fat-side down in a cast iron pan until the fat renders and crisps, then finish in the oven at 180°C to medium-rare. Rest for 10 minutes and slice against the grain.

Perfect Wine Pairing

The intense, rich flavour of a Sher Wagyu Picanha deserves a wine of equal depth and elegance — the 2019 Moss Wood Ribbon Vale Vineyard Cabernet Sauvignon, available from our sister store My Wine Man — a benchmark Margaret River Cabernet with cassis, dark plum, cedar, and fine, persistent tannins that beautifully frame the buttery richness of M8–9 Wagyu Picanha.