Rump cap ( Picanha ) Wagyu BMS: 9+ Australia Stone Ax 500 gr

🥩 Rump Cap (Picanha) Wagyu BMS 9+ – Australia Stone Axe 

TOP Tier Wagyu • Marble Score 9+ • The “crown” of the hindquarter

Wagyu BMS 9+ Picanha (rump cap) from Stone Axe is one of the most beloved cuts in the meat world.
With its characteristic fat cap, rich marbling, and impressive juiciness, it offers an experience full of flavor, umami, and buttery richness in every bite.

Stone Axe exclusively produces Fullblood Wagyu, strictly certified, with 100% Japanese lineage and raised on high-welfare farms in Australia.

📖 Product Description
• Sourced from Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → one of the highest marbling grades
• Rump Cap (Picanha) cut – with a characteristic fat cap that melts during cooking
• Impressive flavor, full of umami, with a balance between meat & fat
• Ideal for high-heat cooking (grill, BBQ, skillet, rotisserie)
• Packaging ~500 g – ideal for 2 people
• Packaged with quality certification & full traceability

💎 Why choose it
🥇 Fullblood Wagyu Stone Axe — superior lineage & husbandry
🔥 BMS 9+ for buttery texture & extreme juiciness
🍽️ Picanha: one of the most famous cuts in Brazilian & steakhouse cuisines
💯 Ideal for special occasions & a premium experience at home
🏆 Guaranteed traceability – ISO 22000 / HACCP
🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide distribution by Siakos.gr

🔥 Cooking Instructions
❗ Product is not ready for consumption — requires cooking.

Grill / BBQ / Pan
1️⃣ Bring the meat to room temperature.
2️⃣ If needed, lightly score the fat cap into "squares" without cutting into the meat.
3️⃣ Season well with salt and pepper (ideally just salt & freshly ground pepper to highlight the Wagyu flavor).
4️⃣ First, cook on the fat side over medium-high heat, allowing it to gradually melt and caramelize.
5️⃣ Finish cooking on the meat side:
• 2–4 minutes per side for medium-rare (depending on the thickness of the cut).
6️⃣ Let it rest for 10 minutes before cutting.
7️⃣ Slice against the grain for maximum tenderness.

💡 Chef's Tip:
Grill the Picanha whole and then slice it thinly over the platter, letting the juices "dress" the meat. A little coarse salt and a drop of lemon work wonders.

🍷 Pairings & Serving
Wine: Rich Cabernet Sauvignon, Shiraz or Xinomavro
Sides: Oven-baked or smashed potatoes, mushroom risotto, grilled vegetables
Sauces: Chimichurri, red wine jus, light mustard sauce

🌏 Origin
✔ Stone Axe – Australia
✔ Fullblood Wagyu 100%
✔ Raised on open pastures & grain finishing
✔ ISO & HACCP certifications

💪 Nutritional Value (100 g)
Calories: ~ 290–310 kcal
Protein: ~ 18 g
Fat: ~ 25 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Wagyu | 🔺 Rump Cap / Picanha | 🔥 High Heat | 💎 BMS 9+ | 🐮 Fullblood | 🏆 Stone Axe | 🚚 Nationwide Delivery

Rump Cap (Picanha) Wagyu BMS 9+ Australia Stone Axe 500 g – exquisite Fullblood Wagyu picanha with rich marbling and intense flavor. Premium cut available at Siakos.gr.

Wagyu, Picanha, Rump Cap, BMS 9+, Stone Axe, Australia, Premium Beef, Siakos