Wagyu Rump Cap Steaks MB6-7 (4 x 200g)
These are seriously flavoursome steaks. Cut from the top of the rump, they have a generous cap of fat that bastes the meat as it cooks, locking in moisture and enhancing the deep, beefy flavour that Wagyu is known for. With a marble score of 6–7, expect richness, tenderness, and a superb buttery finish.
Inspiration: Best cooked medium-rare to render the fat just right. Try grilling over charcoal and slicing against the grain for a Brazilian-style picanha, or pan-sear and serve with chimichurri, roast garlic, or a punchy pepper sauce.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
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Shipping & Returns
Wagyu Rump Cap Steaks MB6-7 (4 x 200g)
Wagyu Rump Cap Steaks MB6-7 (4 x 200g)
These are seriously flavoursome steaks. Cut from the top of the rump, they have a generous cap of fat that bastes the meat as it cooks, locking in moisture and enhancing the deep, beefy flavour that Wagyu is known for. With a marble score of 6–7, expect richness, tenderness, and a superb buttery finish.
Inspiration: Best cooked medium-rare to render the fat just right. Try grilling over charcoal and slicing against the grain for a Brazilian-style picanha, or pan-sear and serve with chimichurri, roast garlic, or a punchy pepper sauce.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
These are seriously flavoursome steaks. Cut from the top of the rump, they have a generous cap of fat that bastes the meat as it cooks, locking in moisture and enhancing the deep, beefy flavour that Wagyu is known for. With a marble score of 6–7, expect richness, tenderness, and a superb buttery finish.
Inspiration: Best cooked medium-rare to render the fat just right. Try grilling over charcoal and slicing against the grain for a Brazilian-style picanha, or pan-sear and serve with chimichurri, roast garlic, or a punchy pepper sauce.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
