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

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

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

Stone Axe Wagyu Picanha (rump cap), BMS 9+, is one of the most beloved cuts in the meat world.
With its signature fat cap, rich marbling and remarkable juiciness, it offers a flavor-packed experience, with umami and buttery richness in every bite.

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

📖 Product Description
• From Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → among the highest marbling grades
• Rump Cap (Picanha) cut – with its signature fat cap that melts during cooking
• Impressive flavor, rich in umami, with a balance of meat & fat
• Ideal for high-heat cooking (grill, BBQ, skillet, rotisserie)
• Approx. 500 g pack – ideal for 2 people
• Packed with quality certification & full traceability

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

🔥 Cooking Instructions
❗ This product is not ready to eat — it must be cooked.

Grill / BBQ / Pan
1️⃣ Bring the meat to room temperature.
2️⃣ If needed, lightly score the fat cap in a crosshatch pattern without cutting through to the meat.
3️⃣ Season generously with salt and pepper (ideally just salt & freshly ground pepper to bring out the flavor of the Wagyu).
4️⃣ Start by grilling fat-side down over medium-high heat, allowing the fat to render gradually 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 slicing.
7️⃣ Slice across the grain for maximum tenderness.

💡 Chef's Tip:
Roast the whole picanha, 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: Full-bodied Cabernet Sauvignon, Shiraz, or Xinomavro
Sides: Roasted or smashed potatoes, mushroom risotto, grilled vegetables
Sauces: Chimichurri, red wine jus, light mustard sauce

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Raised on open pastures & grain-finished
✔ 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 – premium 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