Wagyu M9+ Rump Cap

Australian wagyu rump cap at marble score 9 and above — picanha at the top of the Australian grading scale. The cut is the triangular muscle from the top of the rump, with its natural fat cap left on one side and, at this grade, dense fine marbling running through the meat on the other.

M9+ is where Australian wagyu stops being merely good beef and starts behaving differently in the pan. The intramuscular fat is fine enough and low enough melting that it begins to render from the heat of your hand, so the meat turns silky rather than simply juicy, with the buttery, faintly sweet flavour that marks the top grades.

Rump cap at this score is unusual. Most M9+ goes into loin cuts, so finding it in a cut you can roast whole, skewer over coals or cut into thick steaks is the reason to buy it.

Why Choose M9+ Rump Cap?

• Top of the Australian scale: M9+ is as heavily marbled as Australian wagyu is graded.
• The fat cap as well: natural fat on one side, dense marbling on the other — both at once.
• Silky rather than just juicy: fine, low-melting fat that changes the texture, not only the moisture.
• A rare cut at this grade: most M9+ is sold as loin, so this seldom comes up.
• Roast, steak or skewer: one piece, three quite different dishes.

Cooking Methods:

• Picanha on the coals: score the fat, salt heavily, skewer it bent with the fat outside and turn it slowly over the fire.
• Roasted whole: fat side up, hot to start and lower to finish, then rested properly before carving.
• Thick steaks: cut across the grain, render the fat edge first, sear hard and serve rare to medium rare.
• Thin sliced: part-freeze and slice for yakiniku or sukiyaki — seconds only.

Cooking Note:
Serve it in small portions. At this grade the richness builds quickly, and a modest slice alongside rice and something sharp — pickles, raw onion, ponzu — eats far better than a large one on its own. Cook no further than medium rare.

Thawing:
Thaw overnight in the refrigerator (0-4°C) and 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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