Senku Purebred Wagyu picanha full loin with three steaks cut, on a wooden board with rosemary and tomatoes

Close-up of a Senku Purebred Wagyu picanha cut showing its fat cap and marbling

Butcher slicing Senku Purebred Wagyu picanha into steaks with a chef knife

Two raw Senku Purebred Wagyu picanha steaks on a dark wooden board with sea salt and peppercorns

SENKU Purebred Picanha Full Loin 5-6lbs

Name: SENKU Purebred Picanha Full Loin 5-6lbs
Brand: The Standard Meat Club
SKU: SENKU-FULLPICANHA
Price: 257.95 USD
Availability: InStock

Sale price $257.95

Shipping calculated at checkout

World's Best Steak 2026

Purebred Wagyu
MS 8-9
5-6 lb
Serves 8 to 10
Queensland, Australia

Members pay $232.16 (save $25.79) · Join the club

Ships frozen by 2-day air. Order by 3 pm CT, Mon to Thu, and it ships same day.
Arrives frozen or we replace it. Free shipping on orders $199+.

Quantity

98 in stock

Spend $199 to get free shipping

About Senku Purebred Wagyu

Queensland, Australia · Purebred Wagyu, 93.75% or more

Senku is the purebred Wagyu program from Paradigm Foods in Brisbane. Purebred means at least 93.75% Wagyu, bred up over four or more generations from Japanese bloodlines. In 2026 a Senku fillet was named World's Best Steak at the World Steak Challenge in Amsterdam, judged blind against more than 450 steaks. The Standard Meat Club is the exclusive US importer of Senku.

How to cook

Best for: Tomahawk, Monsterhawk, porterhouse, picanha loin, rib roast

Salt generously and rest at room temperature 45 to 60 minutes.
Reverse sear: cook at 250 F (oven or indirect grill) until 115 to 120 F inside.
Sear hard over high heat, 1 to 2 minutes per side.
Rest 10 minutes and slice against the grain.

Storage and thawing

When it arrives: move everything to the freezer right away, still sealed.

Freezer life: vacuum sealed cuts keep their best quality for up to 12 months at 0°F.

Thawing: thaw in the fridge, still sealed, for 24 to 48 hours. Big cuts like a tomahawk or picanha loin need up to 72 hours. Never thaw on the counter or in the microwave.

Quick thaw: submerge the sealed package in cold water, changing the water every 30 minutes. Steaks thaw in 1 to 2 hours.

After thawing: cook within 3 to 4 days. Do not refreeze.

FAQ

What is the difference between fullblood, purebred and crossbred?

Fullblood is 100% Wagyu, purebred is at least 93.75% and crossbred is 50% and up.

What does the marble score mean?

Australia grades marbling from 0 to 9+. Premium Wagyu usually lands between 6 and 9+.

How much per person?

8 to 12 oz, like any great steak.

Is Australian Wagyu real Wagyu?

Yes. It comes from Japanese Wagyu genetics and is raised and graded in Australia.

How is it shipped?

Frozen and vacuum sealed in an insulated cooler with ice, shipped from St. Louis by 2-day air. Shipping is free on orders of $199 or more and a flat $29.95 under $199, cooler and ice included. Alaska, Hawaii and US territories ship at UPS rates.

When will my order ship?

We ship Monday to Thursday. Order by 3 pm Central and it ships the same day.

What if it arrives thawed?

If a shipping delay means your order shows up thawed, we replace it.

Do members save?

Yes. Members get member pricing on most cuts and see it on each product page.

Can I send it as a gift?

Yes. Enter their address at checkout and we ship it straight to them. Type a gift message in the order notes box in your cart and we tuck it into the box. Gift cards are also available.

The top sirloin cap with its fat cap left on, the cut Brazilian steakhouses are built around. A full loin of Senku MS 8-9 picanha: slice it into thick steaks, skewer and roast it over fire, or cook it whole and carve. Feeds a crowd.

What's in the box

1x Senku Picanha Full Loin - Approximately 5-6lbs

Rated 4.9 out of 5 by our customers

217 reviews across our cuts

World's Best Steak 2026

Senku is Japanese for pioneer.

Queensland, Australia · Purebred Wagyu, 93.75% or more

93.75%+Wagyu genetics
400+ daysOn a Japanese style ration
MS 6 to 9+Marble score range
#1 of 450+Steaks judged blind in 2026

From paddock to your pan

1
Torrens Creek, QLD
Bred by Adam and Hayley Rea, fourth generation cattle people.
2
Goondiwindi, QLD
Finished for 400+ days on a Japanese style grain ration at Sapphire Feedlot.
3
Grantham, QLD
Marbling scored by camera and checked by hand at Stanbroke.
4
St. Louis, MO
Imported exclusively by The Standard Meat Club, stored frozen and shipped to you by 2-day air.