Wagyu Picanha F1 BMS 6/7 Australia (kg)
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Australian Wagyu F1 results from the crossbreeding of purebred Japanese Wagyu (Kuroge Washu) bulls and Black Angus cows. This first-generation cross (F1) produces animals with 50% Wagyu genetics, which translates to a BMS 6/7 — substantial marbling, clearly above American Prime (BMS 5-6), but with a slightly firmer fibre texture than pure Japanese Wagyu.
Picanha in this context
A cut from the hindquarter covered by an external fat layer that, when grilled, caramelises and transfers flavour to the muscle. In Wagyu F1 BMS 6/7, this external fat combines with intramuscular marbling, creating a cut with two flavour profiles: a caramelised exterior and a juicy interior.
Benefits
- BMS 6/7: marbling above American Prime with the firm texture of the F1 cross
- External fat that caramelises on the grill and concentrates flavour in the muscle
- More intense flavour than conventional picanha, with preserved fibre structure
- Available as a whole piece or sliced into steaks
- Technical entry point into the Wagyu universe
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 minutes. Rest 3 minutes
- Recommended Method
- Cast iron griddle or frying pan at a high temperature. Fat-side down for the first 2 minutes. Slice against the grain after resting for 3 minutes.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
