Wagyu M4/5 Rump Cap

The rump cap — picanha to a Brazilian grill cook — is the muscle that sits over the top of the rump, and it is one of the best value cuts on an Australian Wagyu carcase. Graded M4/5, ours comes with its natural fat cap left on.

That fat cap is the whole point. As it renders it bastes the meat from above, so the muscle underneath stays juicy while the outside crisps. The marbling inside runs even and fine, giving tenderness without the heaviness of a richer grade.

Why Choose Our Wagyu Rump Cap?

• M4/5 marbling: even, fine marbling that balances tenderness against genuine beef flavour.
• Fat cap intact: the natural layer is left on, which locks in the juices during roasting and grilling.
• Australian Wagyu: grain finished for consistent eating quality piece to piece.
• Versatile cut: works whole on the rotisserie, in thick steaks, or sliced thin for the grill plate.
• Value for a Wagyu cut: a big piece at a per-kilo price well under the premium steak cuts.

Cooking Methods:

• Charcoal grilled whole: score the fat, grill fat side down first to render, then finish over indirect heat.
• Thick cut steaks: slice 3cm thick with the grain, then sear hard and cook to medium rare.
• Sous vide: 54°C for two hours, then a hard sear to crisp the cap.
• Slow roasted: fat side up at 160°C until the cap is golden and the centre is pink.

The cut that built the Brazilian steakhouse, in Australian Wagyu — big, generous and made for a crowd. Order now and have it delivered to your door.