Wagyu Rump Cap Marble Score 5+ Rangers Valley


This Wagyu Rump Cap from the world's most respected premium marbled beef producer Rangers Valley is incredibly underrated. It has a thick cap of fat that runs across the top of the beef. This fat protects the beef during cooking and adds a rich depth of flavour. 

This cut is particularly favoured in Brazil, where it is known as picanha. It is a lovely size to roast, the fat layer basting it as it cooks, or can be portioned into steaks.  This is Anthony's go-to cut for slicing thick and threading on a skewer for souvla or churrasco.  This is your NUMBER 1 cut for cooking over coals.

Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round.

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve very consistent marbling scores.

These animals are humanely raised and harvested with no added hormones or antibiotics.

Here are three different ways to prep and cook your picanha:

  • Cook it whole indirectly away from the heat source, usually with a direct sear either before or after.
  • Cutting it into 2 to 2.5 cm thick steaks and cook as you would a normal steak.
  • Cut into thick 4 to 5 cm pieces, then skewer it onto a rotisserie attachment and have it baste in its own juices as it turns over and over.  Do not trim the fat cap as the fat will start to render during the cook, with those beefy fat juices slowly basting the picanha throughout the entire cook.

Your product has been vacuum sealed and can be safely stored refrigerated.

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