These Wagyu rump cap steaks come from the Margaret River region of Western Australia, where cattle are raised on rich, fertile land with a stress‑free, sustainable approach. The herd is built on the Tajima Japanese Black Wagyu bloodline, known for producing richly marbled, flavourful beef. 

Rump cap, also known as picanha, is a triangular cut prized for its thick fat cap, which bastes the meat as it cooks. It’s especially popular in Brazilian churrasco, where it’s seasoned simply and roasted over charcoal for maximum flavour.

For best results, cook to medium‑rare and allow the fat cap to render: sear in a hot pan, grill over open flame, or slow‑roast then finish at high heat for a crisp golden crust.

Product of Australia