Enjoy the Picanha Wagyu (Rump Cap) Japanese Kagoshima BMS 10 A5, a jewel of Japanese tradition that combines the finest Wagyu A5 quality with the deep flavor and silky texture of the famous Picanha (Rump Cap).
From Kagoshima, the region with the world's most award-winning Wagyu, this unique cut promises an exceptional flavor experience and buttery tenderness and an intense “umami” aromathat literally melts in your mouth.
🥩 What is Wagyu Picanha
Picanha (or Rump Cap) is a triangular cut from the upper rear part of the leg, with a distinctive layer of fat that caramelizes during cooking and enhances the flavor of the meat.
With Japanese Wagyu A5 from Kagoshima, the BMS 10 marbling reaches a “butter-soft” texture, offering flavors of butter, nuts, and beefy umami — a luxurious culinary experience few meats can offer.
✅ Why choose it
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From Kagoshima – Japan, an award-winning Wagyu region
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Grade A5 / BMS 10 – the highest level of quality & marbling
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100% Japanese Pureblood Wagyu
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Melt-in-your-mouth texture & intensely rich “umami” flavor
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Ideal for grilling, plancha cooking, or quick searing
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Certified production Japan Meat Grading Association (JMGA)
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Delivery throughout Greece by Siakos.gr
🍽️ Ideal for
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Fine dining experiences & high-end restaurants
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Gourmet grill or Teppanyaki
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Private chef events & premium tastings
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Lovers of Japanese A5 Wagyu
📍 Origin
From Kagoshima – Japan, a region known for the world’s most award-winning A5 Wagyu.
The animals are fed grains and rice for 600+ days under strict animal welfare conditions, without hormones or additives, producing unique marbling (BMS 10) and a sweet, buttery, aromatic flavor.
🔥 Cooking Instructions
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Grill / Plancha: 1.5–2 minutes per side (rare to medium-rare)
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Pan: Sear over medium heat without oil – the fat is enough
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Oven: 180°C for 10–12 minutes (only for large cuts)
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Sous vide: 54°C for 45 minutes, then sear for 30 seconds per side
💡 Chef’s tip: Wagyu doesn’t need to be overcooked.
Let it “rest” for 5 minutes before slicing, so the fat blends with the meat juices for perfect flavor.
👨🍳 Quick Mini Recipe
Let the Wagyu Picanha come to room temperature for 30 minutes.
Grill it without added oil, using only a little sea salt.
Serve with wasabi, sushi rice, and grilled shiitake mushrooms.
Simplicity that showcases the perfection of Japanese Wagyu.
🥗 Serving Suggestions
It pairs perfectly with asparagus, mashed potatoes, or soba noodles.
Enjoy it with Pinot Noir red wine or Daiginjo sake.
💪 Nutritional Value (100g)
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Calories: 340 kcal
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Protein: 25 g
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Fat: 27 g
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Carbohydrates: 0 g
📜 Certifications & Guarantees
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🇯🇵 Kagoshima Wagyu – Japan
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🐄 Grade A5 / BMS 10
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🥩 Picanha (Rump Cap) Premium Cut
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🌾 Grain Fed 600+ Days
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🏆 JMGA Certified | ISO 22000 | HACCP
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🚚 Delivery throughout Greece
❓ Frequently Asked Questions
What does BMS 10 mean?
It is the Beef Marbling Score. A score of 10 indicates exceptionally rich marbling, characteristic of A5 Wagyu.
Why is Kagoshima Wagyu so special?
Because of its artful marbling and natural sweetness and the velvety texture of its fat, which melts at 28°C.
Does it need a marinade?
No — Wagyu is cooked simply, with salt, to bring out its natural flavor.
🏷️ Badges
🥩 Picanha | 🇯🇵 Kagoshima Japan | 🐄 Wagyu A5 | 💎 BMS 10 | 🌾 Grain Fed | 🔥 Grill & Teppanyaki | 🏆 Premium Quality | 🚚 Nationwide Delivery
Siakos.gr – Enjoy the Picanha Wagyu Kagoshima A5 BMS 10, the finest expression of famous Japanese marbling, which melts in your mouth and offers the ultimate Wagyu experience — luxury, balance, and aroma in every bite.
Picanha Wagyu Kagoshima A5 BMS 10 – premium Japanese cut with top-tier marbling & buttery texture. Exclusively at Siakos.gr.
Picanha, Rump Cap, Wagyu, Kagoshima, Japan, A5, BMS 10, Grain Fed, BBQ, Grill, Premium, ISO 22000, HACCP, Siakos.gr
Wagyu Picanha (rump cap) from Japan's Kagoshima Prefecture, with a marbling score of BMS 10 and A5 quality, is one of the world's finest cuts of beef. Its unique flavor, tenderness, and rich marbling make it sought-after among meat lovers.
**Origin of the cut and animal name**
The name "Picanha" comes from Brazil and refers to the cut of beef from the upper part of the hindquarter, also known as "rump cap" or "coulotte". In Brazil, Picanha is considered the finest cut for grilling, thanks to its tenderness and flavor.
The term "Wagyu" refers to specific Japanese cattle breeds, with "Wa" meaning "Japanese" and "gyu" meaning "cattle." Wagyu is known for the exceptional marbling and high quality of its meat. Kagoshima Prefecture, located at the southwestern tip of Kyushu, is Japan's largest Wagyu producer and has won awards, including first prize at the "Wagyu Olympics" in 2017 and 2022.
**Storage**
Proper storage of Wagyu Picanha is essential to preserving its quality and flavor. If the meat is frozen, it should be stored in the freezer at -18°C or below. Before cooking, it is recommended to thaw it slowly in the refrigerator for 24 hours to preserve its texture and flavor. After thawing, the meat can be kept in the refrigerator for 3-5 days at 0-4°C. If the meat is fresh, it should be consumed within 3-5 days of purchase and kept refrigerated.
**Cooking Method**
Wagyu Picanha is ideal for grilling or roasting in the oven, thanks to its rich marbling and tenderness. Here is a recommended cooking method:
1. **Preparation**: Remove the meat from the refrigerator and let it come to room temperature for about 30-60 minutes. This helps it cook evenly.
2. **Seasoning**: Generously salt the surface of the meat with coarse salt. You can also add freshly ground black pepper for extra flavor.
3. **Grilling**:
- **Preheating**: Preheat the grill to a high temperature (about 250°C).
- **Grilling**: Place the Picanha on the grill fat-side down. Grill for 4-5 minutes until a crisp crust forms.
- **Flip**: Turn the meat over and grill for another 4-5 minutes.
- **Indirect grilling**: Move the meat to a cooler area of the grill and continue cooking until it reaches the desired internal temperature (e.g., 52-54°C for medium doneness).
4. **Resting**: Remove the meat from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute evenly.
5. **Slicing**: Slice the Picanha thinly against the grain for maximum tenderness.
Kagoshima Wagyu Picanha combines a traditional Brazilian cut with Japanese cattle-raising expertise, offering a unique culinary experience. Proper storage and careful cooking bring out the rich flavor and exceptional texture of this fine meat.
The history of Wagyu, then, begins sometime in the late 19th century, when the Emperor Meiji the Great regained power. From then on, Japan began to evolve, transforming from an insular, feudal state into an industrializing superpower. With the restoration of imperial rule, the country’s period of reform (Westernization) also began; Japanese customs and eating habits changed. The ban on eating meat was lifted, and beef became part of Japanese cuisine. After 1868, as many Japanese became familiar with European and North American customs and everyday practices, beef consumption became fashionable in the major cities. Encouraging this consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique so that it would be more appealing to Westerners, thereby facilitating Japan’s entry into the ranks of countries with a higher average height than Japan. To promote this goal, the government supported beef production and consumption. In 1871, it abolished the monopoly on meat production held by hereditary groups, and in 1872 it ensured that both the emperor’s position and the essay by the thinker Fukuzawa Yukichi, “On Eating Meat,” as well as related discussions among intellectuals, were publicized, promoting literary depictions of new ways of life. Thus, although Wagyu beef was developed and raised in Japan, its incorporation into Japanese cuisine is, in fact, clear evidence of Western influence on Japanese customs, marking an important turning point in Japanese history.
In the 1880s, the Japanese decided to import cattle from European breeds and crossbreed them with Japanese cattle. This transformed the old draft breeds into beef breeds. Several cattle breeds emerged from these crosses, and they still dominate Japan’s beef trade today. However, only four of them are truly Wagyu:
Japanese Black | The Japanese Black breed, whose meat is prized for its intense marbling. Since 90% of Wagyu cattle come from the Japanese Black breed, when someone says “Wagyu,” they usually mean Japanese Black cattle.
Japanese Brown | The Japanese Brown breed, a leaner, healthier cattle breed known for the mild flavor of its meat.
Japanese Shorthorn | Japanese Shorthorn. Although also lean, Japanese Shorthorn beef is rich in inosinic acid and glutamic acid, two valuable acids that give it a saltier flavor.
Japanese Polled | Japanese Polled: Like Brown and Shorthorn, Japanese Polled beef is lean and is renowned for its more pleasant texture and rich, meaty flavor.
In the beginning, there was a black cow
Everything you need to know about Wagyu beef, and especially Kobe beef
“Wagyu” refers to any cattle raised in Japan or … in the Japanese style. Wagyu, freely translated, means “Japanese cattle” (“Wa” means Japanese or Japanese-style, and “gyu” means cow or cattle in general). Simply put, “Wagyu” means “Japanese cow.” For Wagyu beef to be classified as Kobe, it must come from a very special member of the Wagyu breed, called Tajima-Gyu, which is raised under strict protocols in Hyogo Prefecture. As Wagyu beef was often transported from Kobe to Yokohama—the commercial port in the Tokyo metropolitan area—it became highly prized by the foreigners living there. Its admirers are also responsible for the slogan: “What other, Kobe beef!”
But what makes Wagyu stand out from other breeds of cattle? And what makes Kobe beef so special that it often commands the highest prices per kilo on the market?
Ranchers who raise Wagyu cattle take exceptional care of them. They feed them milk until they are three months old. After three months, the calves are fed a mixture of grass, rice straw and grains (corn, soybeans and wheat). Kobe cattle have the same diet as all other Wagyu, but each farm varies the feed it gives its cattle slightly. In addition to corn or cornmeal, which is essential, they add oats, wheat, barley, soybeans, as well as sugarcane silage or cocoa nibs (fragments of the seeds inside the cacao fruit). Most animals also eat straw and hay, as they would in their natural habitats. It is worth mentioning that in recent years, two ranchers, one in Japan and one in the Netherlands, have adopted a different diet enriched with a tasty, digestible and safe paste made from pure olive pulp, sourced from roasted “waste” from olive mills.
It is sometimes said that farmers massage their cattle to reduce muscle tension caused by cramped spaces.
There are many myths surrounding Wagyu farming. It is said that they live in spa-like conditions, are given “gourmet” feed, are massaged with beer and made to listen to classical music to help them relax. Although none of these myths has been disproved, that does not mean they are the norm. Producers follow very strict farming guidelines, and some have indeed devised special methods that allow Wagyu to live peacefully and at ease. They may listen to music, but it is not necessary. What is certain is that these cattle's calm, leisurely lives help increase their level of intramuscular fat (marbling) and contribute to its unique distribution, which makes Wagyu beef so delicious and sought-after. Its “marbling,” the fine white streaks of fat that melt as the meat cooks, allow it to stay tender, juicy and therefore flavorful. And because its fat's melting point is lower than the average temperature of the human body, it melts pleasantly in the mouth.
Part of its appeal is its aroma, a unique, sweet coconut scent. A relatively recent study in the Journal of Agricultural & Food Chemistry identified sixteen compounds that give it this distinctive aroma, ten of which are directly associated with the meat. The strongest evidence, however, comes from compounds derived from fatty acids. The excess fat, its distribution and the different composition of the fatty acids are due, on the one hand, to a genetic trait of this particular cattle breed, as well as its diet, which allows its intramuscular fat to reach 30 – 40 % of the muscle's volume, and, on the other hand, to the fact that the calves continue to be raised until they are 30 months old.
Marbling: What sets Wagyu apart
The results of these breeding methods, combined with longer fattening periods, are key factors behind the superior flavor of Wagyu meat. Marbling gives Wagyu better flavor. Its fat melts at a lower temperature than that of any other cattle breed, resulting in a rich, buttery flavor not found in meat from other breeds. This fat is unsaturated and rich in omega-3 and omega-6 fatty acids, meaning marbling not only makes it more delicious, but healthier, too. Despite the breed's genetically increased predisposition to developing intramuscular fat, Wagyu also produces a high proportion of unsaturated fats such as omega-3 fatty acids, which balance the corresponding proportion of omega-6 fatty acids and therefore help lower bad cholesterol and fight heart disease.
Quality grading of Wagyu beef
Another very important factor that determines the quality of Wagyu is its grades. In some specialist butcher shops or on the menus of high-end steakhouses, you will usually see an A5 grade. This is the grade it received from members of the Japan Meat Grading Association. The categories, indicated by letters from A to C, refer to the yield of quality meat from each cow. A is the highest yield grade and C the lowest. Each letter is followed by a number (from 1 to 5), which indicates the quality grade: 5 is excellent, 4 good, 3 average, 2 below average, and 1 poor.
The grading is based on four criteria:
1. Marbling (the distribution of intramuscular fat in the meat)
2. The color of the meat, in conjunction with its brightness
3. The firmness and texture of the meat
4. The color, in conjunction with the luster and quality of the fat
As for the «Sashi» grades (i.e., marbling in Japanese), there is also a further grading system, the Beef Marble Score (BMS), on a scale from 1 to 12.
According to the BMS, exceptional intramuscular fat is rated between 8 and 12, good between 5 and 7, medium between 3 and 4, the next level down at 2, and the lowest at 1. So A5 is the highest-quality Japanese Wagyu, and therefore the most expensive. The best score an A5 can achieve is A5-12, which is extremely rare. By understanding how this grading system works, you can buy or order at a restaurant the meat you want at a price that suits your budget.
All these facts help explain, to some extent, why in countries such as the United States, the price of the finest Wagyu steaks can easily exceed $300.
Besides, a (live) Wagyu cow can cost as much as $30,000. In 2002, a Wagyu cow sold in Japan for around $400,000. It was a record and remains the highest price paid for such a cow to date.
And Wagyu burgers?
Is it really worth ordering a Wagyu burger? I’d say probably not. The whole appeal of Wagyu beef lies in its distinctive texture, excellent marbling, and tenderness. So if the meat is ground into mince and made into patties or burgers, it will certainly be tender, but the difference in flavor compared with any other (regular) burger will be slight to almost imperceptible.
Why is authentic Kobe beef so expensive?
I would say Kobe beef is an example of everything that makes Wagyu perfect. Any cut of Kobe is considered to have the most intense marbling in the world, with many beautifully distributed creamy, flavorful ribbons of fat that make a steak seem “fatty.” One important factor in the quality of Kobe steaks is the strict regulations this region imposes on raising its cattle. To be called Kobe, the beef must meet the following seven standards at slaughter:
1. It must be either a bullock (a castrated male) or a virgin cow.
2. It must belong to the Tajima-Gyu breed and must have been born in Hyogo Prefecture.
3. It must be raised on a farm in Hyogo Prefecture.
4. The meat must be processed within Hyogo Prefecture.
5. Its marbling score (BMS) must be at least 6 on a 12-point scale.
6. The meat quality rating must be 4 or higher on a 5-point scale.
7. Finally, the carcass must not weigh more than 470 kg.
Because of all these very strict specifications, only 3,000 to 4,000 cattle are certified as authentic Kobe beef each year. And the 200 to 300 farms raising these Japanese cattle are few compared with the thousands raising non-Japanese Wagyu cattle. Even among cattle raised on Wagyu farms, fewer still are ultimately certified as Kobe beef. And given that most are shipped within Japan after slaughter, prices for those exclusive cuts exported to other countries can reach staggering heights.
Kobe and other geographical indications
There are many types of Japanese Black cattle, including Tajima-Gyu. The prestigious, and therefore most sought-after, Wagyu breeds - all from Tajima-Gyu - also carry a geographical indication of origin (brand of beef). Kobe enthusiasts swear by its name, even though excellent Wagyu is also raised in other regions: Matsusaka, Yonezawa, Omi and Hida. Some of the more discerning, meanwhile, prefer meat from Ishigaki Island (in the Okinawa archipelago) or from Maesawa and Sanda. Kobe beef may be the crème de la crème and the most sought-after and expensive beef in the world, but another region has also been gaining ground in recent years. This is Tottori Prefecture - where the famous Matsuba snow crab is caught. There, on Mount Chugoku, at an elevation of 1,729 m, the now-famous Tottori Wagyu is raised, sweeping the awards at every quality competition in Japan. So keep this place name in mind, too.
So, can genuine Kobe beef only be found in Japan?
Japan is the “creator” of Kobe beef. There’s no disputing that. In fact, an American foodie named Larry Olmsted once exposed the Kobe steak scam in a well-researched article in Forbes, which shed light on the Japanese Wagyu industry in countries outside Japan. Knowing that Japanese beef could not be imported into the United States at the time, Olmsted debunked the claims made by various famous restaurants that they were supposedly serving authentic Kobe. Of course, a few years later, Olmsted updated his article, saying that small quantities of Kobe beef had by then become available in the United States too. The USDA began allowing Japanese beef imports in 2012.
“Domestic” Wagyu beef and Kobe-Style beef
In recent years, young Wagyu cattle have been exported from Japan to other countries, such as Australia and the United States. In these countries, they are raised under controlled breeding programs that ensure Wagyu quality and are referred to as “Domestic Wagyu.” In the United States, 90% of authentic “domestic” Wagyu is graded USDA Prime. The Prime grade is the highest possible grade for beef and can apply to various cuts, from filet mignon and flat iron steak to burgers.
I’ll reiterate that the designation “Kobe beef” can be a trademark only in Japan - not outside its borders. Of course, restaurants and butcher shops of questionable integrity, as well as wholesalers, will always try to promote non-authentic beef cuts as Kobe, Kobe-Style, or Wagyu in order to charge a higher price.
Is there authentic Wagyu outside Japan?
In the United States, for example, where meat eating has become synonymous with a very particular lifestyle (see meat houses, meat diners, BBQ parties), they have been raising their own Wagyu since the 1970s, when the first Japanese cattle were imported into the country. The famous American Wagyu Association manages the breeding and registration of these cattle, and oversees Wagyu in Canada, Australia, and several other countries.
How can we tell whether the Wagyu beef we bought is Japanese or whether our Kobe steak is authentic?
Genuine Kobe beef—whether from Japan or raised in another country—carries clear indicators that can help us determine whether what we are being asked to pay for is genuine. Anyone who buys, sells, or serves Kobe cuts should be very familiar with the criteria that distinguish Kobe beef (especially considering how much it costs).
Ask if they know where the cut they recommend comes from.
Correct answer: Hyogo Prefecture.
What breed of cattle does it come from
Correct answer: Tajima.
What is its BMS? Correct answer: between 6-12.
If they don’t know what to answer, it most likely isn’t authentic Kobe.
When buying “Wagyu” meat or meat labeled “Kobe-Style”
Finally, let’s look at crossbred Wagyu raised in other countries. As we mentioned, the meat should carry the “Domestic Wagyu” label. Make sure you buy from a reputable seller who sources beef from ranchers that ensure pure “lines” through controlled breeding. Otherwise, you risk buying what is called “Percentage Wagyu”, meaning beef from Wagyu cattle crossbred with European, American, or Australian breeds.
Wagyu raised according to all the protocols for Kobe also carry the “Kobe-style” label. The exception, of course, is authentic Kobe: cattle born, raised, and slaughtered within Hyogo Prefecture.
Although fraud involving “Kobe-style” labels is less common than with the “Kobe” label, it does happen. You should check the Kobe standards before buying “Kobe-style” beef, and make sure that your seller or server knows what “Kobe-style” means.
Finally, there is no such label as “Wagyu-Style”. Since Wagyu beef comes only from the specific cattle breeds we mentioned, neither breeding nor raising is a factor. No one can present a cut as “Wagyu-style” if it does not come from Wagyu cattle. Cattle are either genetically certified Wagyu or they are not.
Photos: Getty Images / Ideal Image
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