Wagyu Picanha MS4/5
Wagyu Picanha MS4/5 is backordered and will ship as soon as it is back in stock.
South African Wagyu rump cap graded MS4/5 — Brazilian churrasco tradition meets premium Wagyu quality. The thick fat layer bastes the meat during cooking while MS4/5 marbling threads richness through every fibre. Intensely beefy, buttery and deeply satisfying on the braai.
🚚 HK$60 Flat Rate · Next-Day Delivery · 🧊 Cold Chain
Wagyu Picanha MS4/5
Wagyu Picanha MS4/5 is backordered and will ship as soon as it is back in stock.
Description
Description
Wagyu Picanha MS4/5 — Premium Brazilian-Style Rump Cap
Our Wagyu Picanha MS4/5 is the ultimate fusion of Brazilian churrasco tradition and Japanese Wagyu quality. The picanha (rump cap) is already one of the most flavourful cuts on the animal, and with MS4/5 Wagyu marbling, it becomes something truly extraordinary — rich, buttery and intensely beefy with a thick fat cap that renders into golden, crispy perfection.
Wagyu marbling transforms the picanha: the intramuscular fat melts during cooking, basting the meat from within while the fat cap crisps on the outside. The result is a steak that's simultaneously rich and clean, with a sweetness and depth that standard beef picanha cannot achieve.
For authentic churrasco: slice into thick steaks following the fat cap curve, fold into C-shapes, skewer and grill over high heat. For pan-cooking: sear fat-side down first to render, then flip and cook to medium-rare. Rest for 8 minutes. The fat cap should be golden and crispy.
Delivered frozen. Defrost in the fridge for 24 hours. Do not trim the fat cap — it's essential to the picanha experience. Bring to room temperature before cooking. Slice against the grain when serving. A show-stopping centrepiece for any braai or dinner party.
