Tasmanian Wagyu Rump Cap Steak MS7
We deliver island-wide 𝗙𝗥𝗘𝗘 𝗳𝗼𝗿 𝗮 𝗺𝗶𝗻𝗶𝗺𝘂𝗺 𝗼𝗿𝗱𝗲𝗿 𝗼𝗳 $𝟴𝟬.
For orders below $80, a delivery charge of $10 applies islandwide
Wagyu Rump Cap - Often referred to as the Pincaha. This cut of meat is a continuation from the Striploin and leads directly into the Tri-Tip muscle. Predisposed to marble and packed with flavour, many chefs and home cooks have embraced this secondary cut. Definitely a crowd favourite here at Meat Co.
Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: roast, sous vide.
Rare 50 celsius
Med rare 56 celsius
Med 60 celsius
Med Well 64 celsius
Well done 68 celsius
Carving Tip - If buying a whole Slab of Rump Cap, the rump is shaped like a triangle. Always position the base of the rump cap towards you and the pointed tip end of the rump cap at 12 o'clock. In this position, begin carving so that each slice is done against the grain.
|450 Days Grain Finished|