Enjoy Picanha Wagyu BMS 6–7 Australia AACo, a fine-dining cut that combines the velvety marbling of Wagyu with the authentic flavor and balance of Australian rearing.
The Australian Agricultural Company (AACo)—with a history spanning more than 190 years—offers a Wagyu grain fed for 350+ days, with a deep, sweet flavor and silky texture that melts in your mouth.
Picanha (Rump Cap) is the “crown” of the sirloin, and in Wagyu BMS 6–7 form, it becomes a premium steak with richness, luxury, and perfect tenderness.
🥩 What is Wagyu Picanha?
Picanha, also known as Rump Cap, is a triangular cut from the upper hindquarter of the animal, with a distinctive fat cap that melts during cooking and enriches the meat with buttery, nutty flavor.
With Wagyu AACo BMS 6–7, the abundant marbling ensures a truly tender texture, while grain-fed rearing delivers consistency, depth, and flavor harmony in every cut.
✅ Why choose it
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From AACo – Australia, the leading Wagyu producer outside Japan
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BMS 6–7 – abundant marbling, premium flavor, and exceptional texture
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Grain Fed for 350+ days – a balanced diet for a velvety result
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Rich aroma, sweet finish & buttery tenderness
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Ideal for grilling, BBQ, sous vide or fine dining
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Certified production MSA | ISO 22000 | HACCP
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No hormones or additives
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Delivery throughout Greece from Siakos.gr
🍽️ Ideal for
📍 Origin
AACo (Australian Agricultural Company) is Australia's oldest and most prestigious Wagyu producer, raising cattle on natural pastures and grain-feeding them for more than 350 days.
Picanha BMS 6–7 represents the perfect balance between Japanese luxury and Australian authenticity, delivering flavor, juiciness and aromatic character in every bite.
🔥 Cooking Instructions
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Grill / BBQ: 2–3 minutes per side (medium rare)
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Oven: 180°C for 25 minutes, fat-side up
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Sous vide: 56°C for 1.5 hours, then sear for 30 seconds per side
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Pan: Sear over medium heat without oil (the fat is enough)
💡 Chef's tip: Grill the Picanha fat-side up so the fat melts and bastes the meat, giving it a rich umami flavor and silky texture.
👨🍳 Quick Mini Recipe
Marinate lightly with sea salt, pepper and a little smoked olive oil.
Sear over high heat on the grill for 2 minutes per side and serve with mashed potatoes with truffle butter & grilled asparagus.
A fine dining experience on your plate.
🥗 Serving Suggestions
Pairs perfectly with grilled vegetables, wine sauce or Parmesan risotto.
Pairs perfectly with Shiraz or Pinot Noir red wine.
💪 Nutritional Value (100g)
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Calories: 320 kcal
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Protein: 26 g
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Fat: 23 g
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Carbohydrates: 0 g
📜 Certifications & Guarantees
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🇦🇺 AACo – Australia
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🐄 Wagyu Grain Fed 350+ Days
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💎 BMS 6–7 – High Marbling Score
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🥩 Picanha (Rump Cap) Premium Cut
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🏆 MSA | ISO 22000 | HACCP Certified
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🌿 Hormone & Preservative Free
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🚚 Delivery throughout Greece
❓ Frequently Asked Questions
What does BMS 6–7 mean?
It indicates a high degree of marbling, offering a richer, “buttery” flavor without being overly fatty.
How does it differ from Japanese Wagyu?
Australian Wagyu has a more “meaty” character, ideal for those who want intensity and harmony between meat and fat.
How is it best cooked?
Over high heat for a few minutes — until the fat cap is crispy and the inside stays juicy.
🏷️ Badges
🥩 Picanha | 🇦🇺 AACo Australia | 🐄 Wagyu | 💎 BMS 6–7 | 🌾 Grain Fed | 🔥 Grill & BBQ | 🏆 Premium Quality | 🚚 Nationwide Delivery
Siakos.gr – Enjoy Picanha Wagyu BMS 6–7 Australia AACo, a cut for true fine steak lovers, with luxury, tenderness and rich, distinctive flavor in every cook.
Meta Description:
Picanha Wagyu BMS 6–7 AACo Australia – premium grain-fed cut with rich marbling & buttery texture. Ideal for the grill & fine dining.
Tags:
Picanha, Rump Cap, Wagyu, AACo, Australia, BMS 6–7, Grain Fed, BBQ, Grill, Premium, ISO 22000, HACCP, Siakos.gr
One of the finest cuts from the upper thigh. Better known in Brazilian cuisine, this cut is ideal for roasting on a spit, grilling, or cooking in a pot.
The history of Wagyu, then, began sometime in the late 19th century, when Emperor Meiji the Great regained power. From then on, Japan began to evolve, transforming from an isolationist, feudal state into an industrializing powerhouse. With the restoration of imperial rule, a period of reform (Westernization) began, and Japanese customs and eating habits changed. The ban on eating meat was lifted, giving beef a place in Japanese cuisine. After 1868, as many Japanese became familiar with European and North American customs and everyday practices, eating beef became fashionable in major cities. Encouraging beef consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique in a way that would make it more appealing to Westerners, thereby helping Japan join the ranks of countries whose average height was greater than that of the Japanese. 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 made public both the emperor’s position and the essay “On Eating Meat” by the thinker Fukuzawa Yukichi, as well as related discussions among intellectuals, promoting literary depictions of new ways of life. Thus, although Wagyu beef was developed and is raised in Japan, its integration into Japanese cuisine is, in fact, striking proof 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 working breeds into beef breeds. Several cattle breeds emerged, dominating Japanese beef production to this day. Of these, only four breeds are truly Wagyu:
Japanese Black | The Japanese Black breed; its 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 more savory flavor.
Japanese Polled | Japanese Polled: Like Brown and Shorthorn, Japanese Polled beef is lean and 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. A free translation of Wagyu is “Japanese cattle” (“Wa” means Japanese or Japanese-style, and “gyu” means cow or cattle in general). Put simply, “Wagyu” means “Japanese cow.” To be classified as Kobe beef, Wagyu beef must come from a very special member of the Wagyu breed, called Tajima-Gyu, 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 fans are also responsible for the slogan: “What other, Kobe beef!”
But what makes Wagyu stand out from other types of cattle? And what makes Kobe beef so special that it often commands the highest prices per kilo on the market?
Farmers who raise Wagyu cattle take exceptional care of them. They feed them milk until they are 3 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 silage made from sugarcane or cocoa nibs (fragments of the seeds inside the cacao pod). Most animals also eat straw and hay, as they would in their natural habitats. It is worth noting that in recent years, two farmers, 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 olive mill “waste.”
It is sometimes said that farmers massage their cattle to reduce muscle tension caused by confined spaces.
There are many myths surrounding the raising of Wagyu. It is said that they live in spa-like conditions, are given “gourmet” food, are massaged with beer, and listen to classical music to help them relax. Although none of these myths has been debunked, 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 leisurely and peacefully. They may listen to music, but it is not necessary. What is certain is that the calm, leisurely life of these cattle helps increase their intramuscular fat (marbling) and contributes to its unique distribution, which makes Wagyu beef so tasty and sought-after. Its “veining” - the fine, white threads of fat that melt as the meat cooks - helps it remain tender, juicy, and therefore flavorful. And because its fat’s melting point is lower than the average human body temperature, 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 produce this distinctive smell, 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 fatty acid composition are due, on the one hand, to a genetic trait of this particular cattle breed - as well as to their diet, which allows their 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 result of these breeding methods, combined with longer finishing periods, is a key factor in the superior taste of Wagyu meat. Marbling gives Wagyu a better flavor. Its fat melts at a lower temperature than that of any other breed of cattle, resulting in a rich, buttery taste not found in meat from other breeds. This fat is unsaturated and rich in omega-3 and omega-6 fatty acids, which means marbling not only makes the meat tastier, but also healthier. 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 reduce bad cholesterol and fight heart disease.
Quality grading of Wagyu beef
Another very important factor determining Wagyu quality is its grade. At some specialist butchers or on the menus of high-end steak restaurants, you’ll usually see an A5 designation. This is its grade, assigned by members of the Japan Meat Grading Association. The grades, denoted 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 1-5), which indicates the quality grade: 5 is excellent, 4 good, 3 average, 2 below average, and 1 poor.
The assessment is based on four criteria:
1. The marbling (the distribution of intramuscular fat in the meat)
2. The color of the meat in relation to its brightness
3. The firmness and texture of the meat
4. The color in relation to the sheen and quality of the fat
As for the «Sashi» categories (i.e., marbling in Japanese), there is also a further assessment, the Beef Marble Score (BMS), with a scale from 1-12.
According to the BMS, exceptional intramuscular fat is rated between 8-12, good from 5-7, average from 3-4, the next level down is 2, and the lowest is 1. So A5 is the highest-quality Japanese Wagyu, and therefore also the most expensive. The best score an A5 can receive is A5-12, though this is extremely rare. Understanding how this grading system works can help you buy or order the meat you want at a price that suits you.
All these facts explain, in a way, why the cost of the finest Wagyu steaks in countries such as the United States easily exceeds $300.
Besides, a live Wagyu cow can cost as much as $30,000. In 2002, a Wagyu cow sold in Japan for about $400,000. It was a record and remains the highest price ever paid for such a cow.
And Wagyu burgers?
Is it really worth ordering a Wagyu burger? I’d probably say no. All the appeal of Wagyu beef lies in its distinctive texture, excellent marbling, and tenderness. So, if the beef is ground and turned into patties or burgers, it may be tender, but the difference in flavor compared with any other (regular) burger will be slight to imperceptible.
Why is genuine Kobe beef so expensive?
I would say Kobe beef exemplifies everything that makes Wagyu perfect. Any Kobe cut is considered to have the most intense marbling in the world, with many beautifully distributed creamy, flavorful streaks of fat that allow a steak to be described as “fatty.” An 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 (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 total carcass weight must not exceed 470 kg.
Because of all these strict requirements, only 3,000 to 4,000 cattle are certified as authentic Kobe each year. The 200 to 300 farms that raise these Japanese cattle are also few compared with the thousands that raise non-Japanese Wagyu cattle. And of the cattle raised on Wagyu farms, even fewer are eventually certified as Kobe beef. Given that most are shipped domestically after slaughter, prices for those exclusive cuts exported to other countries can reach astronomical heights.
Kobe and other geographical indications
There are many types of Japanese Black cattle, including Tajima-Gyu. The branded, and therefore more sought-after, Wagyu varieties - all from Tajima-Gyu - also carry a geographical indication of origin (brand of beef). Kobe fans swear by its name, even though exceptional Wagyu are raised in other regions too: Matsusaka, Yonezawa, Omi, Hida. Some of the more discerning also 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, most expensive beef in the world, but another region has also been gaining popularity in recent years. This is Tottori Prefecture, where the famous Matsuba snow crab is also caught. There, on Mount Chugoku, at an altitude 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, is genuine Kobe beef found only in Japan?
Japan is the “creator” of Kobe beef. There is no dispute about that. In fact, at one point an American foodie, Larry Olmsted, exposed the Kobe steak scam in a detailed article in Forbes, shedding light on the Japanese Wagyu industry in countries outside Japan. Knowing that the import of Japanese beef into the United States was not permitted 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 as well. As you can see, in 2012 the USDA began allowing Japanese beef to be imported into the country.
“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 America. In these countries, they are raised under controlled breeding programs that ensure Wagyu quality - and are referred to as “Domestic Wagyu.” In America, 90% of authentic “domestic” Wagyu is graded USDA Prime. The Prime designation is the highest possible grade for beef and can apply to various cuts - from filet mignon and flat iron to burgers.
I’ll say it again: the designation “Kobe beef” can be used as a trademark only in Japan - not outside its borders. Of course, restaurants and butcher shops of questionable honesty, 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 authentic Wagyu available 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 breeding and registration of these cattle are managed by the renowned American Wagyu Association, which also 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—has 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 well acquainted with the criteria that distinguish Kobe beef (considering how much it costs, too).
Ask if they know where the cut they recommend comes from.
Correct answer: Hyogo Prefecture.
What cattle breed does it come from
Correct answer: Tajima.
What is its BMS? Correct answer: between 6-12.
If they do not know what to answer, it is most likely not authentic Kobe.
When buying “Wagyu” meat or meat labeled “Kobe-Style”
Finally, as we look at crossbred Wagyu raised in other countries. The meat must, as we said, be labeled “Domestic Wagyu”. Make sure you buy from a reputable seller who sources beef from ranchers that ensure pure “bloodlines” through controlled breeding. Otherwise, you risk buying what is known as “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 scams involving “Kobe-style” claims are rarer than those involving the “Kobe” label, they do happen. You should look up the Kobe standards before buying “Kobe-style” beef, and make sure your seller/server actually 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, breeding and raising are not in question. No one can present a cut as “Wagyu-style” if it does not come from Wagyu. Cattle are either genetically certified Wagyu or they are not.
Photos: Getty Images / Ideal Image
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