【Sher Wagyu】is an Australian Wagyu beef that has been improved by Japanese wagyu breeding and has been researched for many years. Compared with other beef, Wagyu beef is tender, juicy, and rich in oil. It is definitely the top Wagyu beef brand in Australia. Australia has a strict grading system for beef, established by the Meat; Livestock Australia (MLA) with MSA standards. This grading considers factors such as marbling and the color of the meat and fat, categorizing it from M1 to M9.

Rump Cap, also known as Picanha in Portuguese, is a cut of beef that is located on the top rear of the cow. Due to its minimal movement, the meat is incredibly tender and juicy, with a rich and intense flavor. Picanha is known for its marbling and flavorful fat content, resulting in a melt-in-your-mouth experience.

The cooking method of Picanha dates back to the early 18th century by the Gauchos in Brazil. They were nomadic cattle herders, and their cooking style was rustic and simple. The meat is skewered and cooked over an open flame, typically with minimal seasoning, and then shared among diners. The ideal way to cook Picanha is over a wood or charcoal fire, not only for the unique flavor it imparts but also for the outdoor cooking experience it provides. Alternatively, it can also be cooked in an oven.

Before cooking, it is recommended to thaw the Picanha at room temperature for about 2 hours. Trim excess fat, rub the meat surface with olive oil and salt, and then you are ready to cook and enjoy this delicious cut of beef.

Storage Recommendations
store in a refrigerator at 0-4°C and consume within 2-4 days for the best quality.