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
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SHIPPING
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LOCAL DELIVERY
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PICK UP
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
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$30
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$150+
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Contiguous U.S.
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$50
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$300+
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HI & AL
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$70
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$300+
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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
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Tuesday
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Wednesday
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Thursday
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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
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Tuesday
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Wednesday
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Thursday
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