AUSTRALIAN F1 WAGYU CROSS

Picanha is the prized top sirloin cut typically served in Brazilian steakhouses. Our wagyu version is exponentially better - a customer favorite for unbelievable tenderness, deep beef flavor, and value.

Available to order two ways:

1. Whole Caps are popular for large wagyu parties, as an alternative to prime rib, and cutting steaks to your preferred thickness. Whole caps are a better value than our pre-cut steaks but require minor knife work to remove the silver skin.

2. 12oz Steaks have the silver skin removed, vacuum sealed frozen, and ready to cook out of the bag.

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IDEAL FOR

grass-fed and dry-aged beef lovers

VERSATILE, EASY COOKING

thin/thick steaks, whole roast, and more

PORTION PER PERSON

10-12oz as a main dish

PRE-CUT STEAKS AVAILABLE

12oz picanha steaks are vacuum sealed, click here

HIGHLIGHTS

• Includes: 1 whole cap

• Cut: Picanha aka coulotte, rump cap, & top sirloin cap

• Thickness: Caps vary in weight, cut your own steaks down

• Type: F1 Wagyu Cross (Fullblood x Angus)

• BMS: BMS 8/9+ (heavily marbled)

• Texture: As tender and flavorful as ribeye, with a lower price

• Flavor: Very beefy flavor, similar to dry-aged beef

• Brand: Westholme Wagyu, Australia

• Ships frozen with ice packs.

WAGYU FARM/BRAND

Westholme Wagyu

The Wagyu "Chefs Are Obsessed With" - The Michelin Guide

Westholme cattle were first brought to Northern Australia from Japan more than 20 years ago, with a lineage that traces back to champion Wagyu bulls and cows. These cattle are born wild and roam free on vast Queensland pastures, where they feed on native Mitchell grass. These are some seriously happy cattle, well cared-for by families dedicated to crafting the finest beef on earth.

This beef is well-marbled, supremely tender and possessing a rich, decadent flavor that can only be found in Wagyu. New York strips, filets and ribeyes may be their best-known cuts, but lesser-known cuts such as ribeye cap, bavette and culotte are equally worthy of delicious discovery.

FULLBLOOD VS CROSSED WAGYU

FULLBLOOD VS CROSSED WAGYU
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.

Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.

Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.

CROSSED WAGYU GENETICS
- higher F numbers = more wagyu DNA
- most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).

WAGYU DIET INFLUENCES BEEF FLAVOR
- Grain Diet: mild beef flavor
- Grain & Grass Diet: medium beefiness
- Grass Diet: strong beef flavor
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.

MARBLING & TEXTURES
Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category.

Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist. Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.

WAGYU BRANDS
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.

how it works

NATIONWIDE SHIPPING

Contiguous U.S, Alaska, & HI
Please arrange for someone to be home to receive your package and store the perishable items immediately.

COST & SHIPPING SCHEDULE

1-Day packages ship out Monday & Wednesday.

Although we take lengths to ensure packages arrive on time, there may be a rare chance of shipping delays, especially during the holidays. We recommend having your wagyu come at least one week earlier than needed in the rare case of a carrier shipping delay out of our control.

Please contact us if you need your package on a specific date.

1-DAY SHIPPING

• when to refrigerate: consuming within 5 days of package arrival and/or most of your wagyu in one cook.

• when to freeze: consuming after 5+ days of package arrival and/or consuming your wagyu over multiple cooks.

LOCATION COST MINIMUM

California

$30

$150+

Contiguous U.S.

$50

$300+

HI & AL

$70

$300+

SCHEDULE

We will e-mail you a tracking number from help@papawagyu.com the night before your package arrives. We recommend you sign up for package notifications directly within the e-mail with the tracking number.

SHIP DATE 1-DAY (ARRIVES)

Monday

Tuesday

Wednesday

Thursday

SHIPPING FAQ

HOW DO YOUR PACKAGES SHIP?

Unless specified otherwise, we ship all of our beef fully frozen. We double insulate our packages with high-performance insulation and ice packs to ensure temperature safety.

WHEN WILL MY PACKAGE ARRIVE?

1-Day packages ship out Monday & Wednesday

Although we take lengths to ensure packages arrive on time, there may be a rare chance of shipping delays, especially during the holidays. We recommend having your wagyu come at least one week earlier than needed in the rare case of a carrier shipping delay out of our control.

Use the schedule below to see when your package is estimated to arrive.

SHIP DATE 1-DAY (ARRIVES)

Monday

Tuesday

Wednesday

Thursday

DO I NEED TO BE HOME?

A signature isn't required for your package. However, please arrange for someone to transfer your perishable items to the refrigerator or freezer when the package arrives. We recommend signing up for package notifications within the tracking e-mail.

We take great care to ship out packages on time and kindly ask you to do the same. Papa Wagyu, LLC will not be responsible for spoiled shipments from sitting outside in the heat and stolen packages after the carrier delivers them. Thank you for your help.

HOW DO I TRACK MY PACKAGE?

An automated e-mail will be sent to you from help@papawagyu.com one day before your package arrives (check your spam folder if you don't see it). We recommend signing up for package notifications within the tracking e-mail.

IS THERE A ORDER MINIMUM?

Yes, for orders which require 1 or 2-day shipping. Most e-commerce retailers will mark up their products to offer "free shipping." We offer the best products at the lowest prices. Due to the high cost of shipping and slim margins, we recommend you split an order with friends to offset the shipping cost.

CLICK HERE FOR MORE DETAILS

BAY AREA DELIVERY

San Jose (Free over $100)
Santa Clara & Milpitas (Free over $150)
Delivery Days: Monday, Wednesdays, and Fridays

HOW TO ORDER

(How To Place An Order For Bay Area Delivery)

1. Add your items to the cart to meet the minimum order for free delivery. Click Check Out.

2. Enter your shipping address. Under Delivery Method, click Nationwide Shipping or Local Delivery. Click Continue to shipping

3. On the next page, click Local delivery under Shipping method. Click Continue to payment and pay for your order.

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Once you place an order, we will reach out to you and coordinate a delivery date. We normally deliver on Mondays, Wednesdays, and Fridays. Please contact us if you need your order sooner or on a specific date.

DELIVERY FAQ

HOW DO YOUR PACKAGES SHIP?

Unless specified otherwise, we ship all of our beef fully frozen. We deliver your orders with insulation and ice packs to ensure temperature safety.

Please let us know if you need more ice packs.

WHEN WILL MY PACKAGE ARRIVE?

Once you place an order, we will reach out to you and coordinate a delivery date. We usually deliver on Mondays, Wednesdays, and Fridays. Please contact us if you need your order sooner or on a specific date.

DO I NEED TO BE HOME?

No, but we recommend you arrange someone to receive the perishable package.

We're happy to leave the package hidden at your request. However, Papa Wagyu LLC will not be responsible for packages left out or stolen after we deliver.

HOW DO I TRACK MY DELIVERY?

We will be reaching out to coordinate a day and time window to deliver your order. We can also send you a text when we're on our way. Please contact us with any questions or special requests.

IS THERE A ORDER MINIMUM?

Yes.
San Jose (Free over $100)
Santa Clara & Milpitas (Free over $150)

Please place an order for pick-up in San Jose, CA for orders under our minimum.

FREE PICK UP

San Jose by appointments only
After you place an order, we will contact you to confirm an exact date, time, and location.

HOW TO ORDER

(How To Place An Order For Pick Up)

1. Add your items to the cart. Click Check Out.

2. Enter your shipping address. Under Delivery Method, click Pick Up. Click Continue to payment

3. Pay for your order.

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Once you place an order, we will reach out to you to coordinate a pick up date and time. Same-day pick ups may be available. Please contact us if you need your order sooner or on a specific date.

text us at 408-657-0885

PICK UP FAQ

HOW DO YOU PACK YOUR ORDERS?

Unless specified otherwise, we pack all of our beef fully frozen. Your order comes with insulation and ice packs to ensure temperature safety.

Please let us know if you need more ice packs, are traveling far, or need special packaging materials for your airline. Certain airlines have special rules about the type of packaging you can bring on the airplane. Contact us with any questions.

WHEN WILL MY ORDER BE READY?

Orders are usually ready by next business day. We may be able to process same-day orders. Contact us with any questions or requests.

DO I HAVE TO PICK UP MY ORDER RIGHT AWAY?

No, we can hold your order for a reasonable amount of time. We will contact you to coordinate your pick up.

CAN I COME INTO YOUR FACILITY?

For liability purposes, our facilities are not open to the public. When you arrive to our location, please call us and we will bring your order out to you for contacless pick up.

IS THERE A ORDER MINIMUM?

No. There is no minimum for pick up orders.

CAN SOMEONE ELSE PICK UP MY ORDER?

Yes, please contact us and let us know who will be picking up your order. The person picking up the order will need the order confirmation sent to you by e-mail.

Raven Symone

"Holy s**** that's good" after she tried our wagyu picanha for the first time.

Fast forward to 3:30 to see the cutting and cooking.

Cooking

Method: Pan-Sear or Grill

Wagyu is easier to cook than USDA Prime because prime steaks dry out past medium rare. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery. The higher the marbling score, the easier it is to cook since the steak will be tender at more doneness levels. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery.

Use the same cooking methods as USDA prime steaks and aim for medium rare. These steaks have one of the highest marbling contents for a crossed wagyu, meaning the steak will still be delicious rare, medium rare, or medium.

Alternatively, you can cook the entire picanha as a whole roast alternative to prime rib. Incredibly tender and a much better value than a whole wagyu ribeye roast.

THAWING, PREP, & COOKING TIPS

Prep
• Safely thaw the whole picanha in the refrigerator for 3 days before cooking.
• Allow the steaks to come up to room temperature right before cooking.
• Follow safe handling instructions when preparing food.

Seasoning
• Add a light coat of salt before cooking.
• Optional: base with butter and garlic.
• Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.

Ideal Serving Temperature
• Medium-rare | 130°-135° after resting

Tips
• Steaks will continue to cook as you take them off the heat.
• You can always re-cook the steak in the pan if it's too rare after cutting.
• Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.

COOKING VIDEO #1

COOKING VIDEO #2

Steak Doneness Hack

Learn how to tell if a steak is done cooking with the finger test in the video above.

Cooking

Method: Reverse-Sear

Although not required, the reverse-sear method is recommended for thick steaks over 1.5 inches. This simple technique takes extra time, but is the best way to cook a steak by reducing moisture loss.

Traditional Method
1. sear with high heat first
2. finish with lower heat

moisture loss & overcooked edges

Reverse-Sear Method
1. low and slow heat over time
2. sear at the end

juiciest steak & even cooking

what is reverse sear?

Reverse-sear is a simple 2-part cooking technique.

STEP 1
Slow cook at a low temperature until the steak reaches your desired pre-sear temperature (usually a few degrees below your final cooking temperature).
how: sous-vide, smoking, convention mode in your home oven, air-fryer, grill, and any form of low heat.

STEP 2
Pat down the exterior completely dry with paper towels. Sear all sides with high heat to form an even and brown crust.
how: cast iron with a smoking hot pan, direct fire over a charcoal grill, and any form of direct heat.

There are many ways you can reverse-sear. Sous-vide is the easiest because you can keep the steak in the water bath for an extended period of time while your guests come.

If you don't use a sous-vide, you will need a meat thermometer.

check out the wireless meat thermometer from Meater here

REVERSE-SEAR WITH SOUS VIDE

REVERSE-SEAR IN YOUR OVEN

REVERSE-SEAR IN YOUR SMOKER