Southern Grain Black Angus - Australian - Picanha. MB2+ Grain-Fed 150 Days.

The absolute jewel of the modern steakhouse. Sourced from the prestigious Southern Grain program by the Australian Meat Group (AMG), this premium Black Angus Picanha—also known as the Rump Cap—represents the ultimate standard in long-feed grain consistency.  

Genetically superior Black Angus cattle are grain-fed for a minimum of 150 days. This extended feeding cycle produces an immaculate, uniform exterior fat cap paired with a beautifully reliable MB2+ fine-lace intramuscular marbling structure. Delivering a deeply robust, buttery, and profoundly beefy flavor profile, this whole primal cut comes vacuum-packed to lock in peak freshness. It is perfectly engineered for premium churrasco skewers, traditional rotisserie setups, or precision artisan steak cutting.  

Why Southern Grain by AMG?

• The 150-Day Long-Feed Premium: While standard grain-fed lines only feed for 100 to 120 days, Southern Grain commits to a full 150 days. This extra time on grain develops a significantly deeper flavor profile, whiter fat structure, and unmatched tenderness across the entire primal.  

• Pure Black Angus Pedigree: Utilizing verified Angus genetics ensures a highly consistent, fine-textured grain in the meat. This prevents the coarse texture found in standard crossbred utility lines, giving your clients a premium bite every single time.  

• Flawless Grading Conformity: Processed under rigorous AUS-MEAT chiller standards, this program guarantees exact grading conformity for both meat color and fat color. There are zero surprises when breaking down a box, protecting your back-of-house yields and portion cost models.  

Chef’s Cooking Tip: The Cross-Hatch Render & Reverse Sear
Because a true Picanha relies heavily on its signature fat cap to naturally self-baste the muscle fibers during cooking, unlocking its full flavor requires precise fat management.

1. The Diamond Score: Before slicing or roasting, use a razor-sharp knife to score the white fat cap in a tight cross-hatch (diamond) pattern. Slice only through the white fat layer—never cut deep enough to nick the red muscle underneath. Rub coarse sea salt flakes deeply into the scored tracks.

2. The Cold Pan Start: Place the portioned steaks fat-side down into a cold, dry cast-iron skillet or onto a low-temperature section of your plancha. Slowly bring the heat up to medium-low. This method gently draws out and renders the dense fat cap, turning it into an ultra-crispy, golden-brown crust while filling the pan with rich, natural tallow.

3. The Reverse Sear: Once the fat is deeply rendered and crisp, flip the meat over to flash-sear the lean side in its own rendered fat for 2 to 3 minutes. For thick, 2-inch individual steaks, pull them off the heat when the internal temperature reaches 52°C (125°F) for a perfect medium-rare. Rest on a warm board for 10 minutes, then carve thin slices strictly across the grain