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 back piece

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

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

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

💎 Why should you prefer it?
🥇 Fullblood Wagyu Stone Axe — top pedigree & breeding
🔥 BMS 9+ for buttery texture & extreme juiciness
🍽️ Picanha: one of the most famous cuts in Brazil & steakhouse cuisines
💯 Ideal for special tables & premium experience at home
🏆 Guaranteed traceability – ISO 22000 / HACCP
🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide distribution from Siakos.gr

🔥 Baking Instructions
❗ The product is not ready to eat — it requires baking.

Grill / BBQ / Pan
1️⃣ Bring the meat to room temperature.
2️⃣ If necessary, lightly score the fatty cap into "squares" without reaching the meat.
3️⃣ Season well with salt and pepper (ideally only salt & freshly ground pepper to bring out the flavor of the Wagyu).
4️⃣ Grill first on the fat side over medium to high heat, so that it gradually melts and caramelizes.
5️⃣ Finish cooking the meat side:
• 2–4 minutes per side for medium-rare (depending on the thickness of the piece).
6️⃣ Let it rest for 10 minutes before cutting it.
7️⃣ Slice perpendicular to the grain for maximum tenderness.

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

🍷 Combinations & Serving
Wine: Rich Cabernet Sauvignon, Shiraz or Xinomavro
Side dishes: Baked or smashed potatoes, mushroom risotto, grilled vegetables
Sauces: Chimichurri, red wine jus, light mustard sauce

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Open pasture farming & 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 Ax | 🚚 Nationwide Delivery

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

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