Wagyu M6/7 Rump Cap

Australian wagyu rump cap at marble score 6/7 — the cut Brazilians call picanha and treat as the best thing on the animal. It is the triangular muscle sitting on top of the rump, and what makes it is the thick fat cap left on one side and the even marbling running through the meat on the other.

That fat cap is not trim to be cut away. Scored and rendered slowly, it bastes the meat the entire time it cooks and finishes crisp and salty while the flesh underneath stays pink. At M6/7 there is serious marbling underneath it as well, which is a combination most rump cap never has.

It is also one of the most versatile pieces in the range: roast it whole, cut it into thick steaks across the grain, or skewer it the Brazilian way and turn it over coals.

Why Choose Wagyu Rump Cap?

• The fat cap is the feature: it bastes the meat as it renders and crisps at the end.
• M6/7 marbling: fine intramuscular fat right through the muscle, not just the cap.
• Deep beef flavour: rump works harder than a loin, so it tastes more like beef.
• Cook it three ways: whole roast, thick steaks, or churrasco skewers.
• Better value than a loin cut: the same marble score without the famous-cut premium.

Cooking Methods:

• Picanha on the coals: score the fat in a diamond pattern, salt heavily, skewer it bent into a C with the fat outside, and turn it over the fire.
• Roasted whole: fat side up, hot oven to start, then lower to finish. Rest properly before carving.
• Thick steaks: cut across the grain, render the fat edge first, then sear both sides.
• Thin sliced: part-freeze and slice for the barbecue plate or hotpot.

Cooking Note:
Always cut across the grain, and always start with the fat side down over gentle heat to render it before you bring the temperature up. Rushing the fat cap is the one way to get this cut wrong.

Thawing:
Thaw overnight in the refrigerator (0-4°C), then bring to room temperature before cooking. Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.

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