Lots of people know about Kobe beef which is the soft, deliciously fatty beef from Japan. The Australian Wagyu Association has the largest amount of Japanese breeds of cattle outside of Japan. These breeds are prized for their higher fat marbling of unsaturated fat, which is what gives this meat it’s unique and intensely delicious flavour. This beef is hormone and antibiotic free. The cattle are grass-fed until the last 300 days where they are grain fed. This certain cut of beef, called Picanha, is a Brazilian style rump cut, known for it’s texture, tenderness, and amazing flavour. The best way to prepare this steak is to coat it in olive oil, salt and pepper, and maybe a touch of simple steak spice. Sear the steak over high heat and grill on the bbq until medium rare. Serve it on a simple bed of arugula to truly enjoy the flavour e buon appetito!