Tajima - Australian - Wagyu Picanha. MB4/5 Grain-Fed

The King of Brazilian Steak Culture
The Picanha, also known as the Rump Cap, is the most celebrated cut in South American steak houses. Because this is Tajima MB4/5, the signature thick fat cap protects the meat during cooking, while the intense Wagyu marbling ensures the interior is as tender as a prime rib.

Why Tajima is the Best
Tajima is the most famous of all Wagyu bloodlines, originating from the Hyogo prefecture in Japan. It is the genetic foundation for the world-renowned Kobe Beef. When raised in the pristine pastures of Australia, Tajima cattle produce a superior "fine-grain" marbling that is more intricate and consistent than other breeds. This heritage is what earned Tajima the title of F1 Winner of the Wagyu Branded Beef Award. Choosing Tajima means you are eating the direct descendants of the most decorated beef lineage in history.

Richness Meets Texture
The Picanha offers a unique flavor profile: the deep, mineral beefiness of the rump combined with the buttery sweetness of the rendered fat cap. At an MB4/5 grade, the marbling is exceptionally well-distributed, melting at low temperatures to create a juicy, decadent mouthfeel.

Origin: Australia

Brand: Tajima

Grade: MB4/5 Grain-Fed

Selection: 100% Australian Wagyu Heritage

Flavor & Texture

Signature Fat Cap: The exterior fat renders down during cooking to baste the meat in its own juices.

Deep Umami: Offers a more complex, "beefy" flavor than the milder tenderloin or striploin.

Tender Bite: The grain-feeding process ensures a soft texture while maintaining a satisfying "steak" chew.

Cooking Advice

Preparation: Bring to room temperature. Score the fat cap in a diamond pattern without cutting into the meat, and season heavily with coarse sea salt.

Pan-Searing: Start with the fat-side down in a cold pan, then turn up the heat to medium to render the fat slowly until crispy and golden.

Steak Method: Slice into thick steaks (against the grain) and grill or sear for 3–4 minutes per side.

The Rest: Let the meat rest for 5–8 minutes to allow the juices to redistribute for maximum juiciness.