WAGYU RUMP CAP

400-Day Grain-Fed Wagyu Rump Cap

The 400-Day Grain-Fed Wagyu Rump Cap is a premium cut prized for its exceptional marbling, deep beef flavour, and buttery tenderness. Taken from the top section of the rump, this cut (also known as Picanha in Brazil) features a distinctive fat cap that renders beautifully during cooking, naturally basting the meat to deliver a rich, juicy texture and an indulgent mouthfeel.

Raised on a 400-day grain-fed diet, this wagyu develops intense intramuscular marbling , contributing to its luxurious taste and delicate balance of umami and sweetness. Each slice offers a perfect combination of succulent beefiness and silky fat richness, making it a standout centerpiece for both steak enthusiasts and fine dining menus.

Recommended Cooking Methods

• Grilling / Barbecue:
  Ideal for whole rump cap roasts. Score the fat cap lightly, season generously with salt, and cook over indirect heat (fat side up) until medium rare, finishing over high heat for a crisp, golden crust.
• Pan-Seared & Oven-Finished:
  For steaks, sear fat-side down in a hot pan until golden and render the fat slowly. Flip and finish in a preheated oven at 180°C (356°F) to desired doneness.
• Sous Vide:
  Cook at 54°C (129°F) for 2–3 hours, then sear quickly on high heat for a perfect edge-to-edge medium-rare and a crisp, caramelized exterior.
• Roasting (Whole Piece):
  Roast the whole rump cap at 160°C (320°F) until internal temperature reaches 52–54°C, rest for 10–15 minutes, and slice against the grain for tender, juicy portions.