Westholme Wagyu Picanha (1.7kg)

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Westholme Wagyu Picanha (1.7kg)


Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Vast pastures of Mitchell grass nourish our cattle where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time.

Wagyu Rump cap or picanha, is an exquisite treat and a more than deserving alternative to more popular cuts. Coming from the top of the hindquarter of the beast, the rump cap is naturally a little firmer compared to cuts like fillet or ribeye but still packs an abundance of succulent flavours.

Chefs Tip: Bring out 2 hours before cooking, season generously. In a hot skillet, place the steak fat side down first to render the fat before searing the flat side. Place in preheated 180C oven, cook for 25-30 mins or until internal temperature reaches 50C. Rest for 10-15 mins.


Data sheet