Tasmanian Wagyu Rump Cap Steak MS7

Availability: In stock
$21.00
Weight:
Delivery Notice

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.

 

  • Intense Marbling
  • Always Tender
  • A 200-300g portion feeds 1 person
  • Raised without the use of Anti-biotics
  • Clean Diet, Certified Never Ever Program
  • Grainfed 450 days
  • Stay Fresh in the Chiller for at least 3 days from delivery date
  • If not consumed within 3 days, please keep in freezer
  • Individually vacuum packed for easy storage
  • Delivered via refrigerated truck

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    Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: roast, sous vide.

    Doneness guide:

    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
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