Rump cap is the cut that rests on top of the rump. Because it’s not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Rump cap makes a tender roast, or you can slice it against the grain for petite steaks and tender stir-fry strips.
Wagyu is full of finely flecked intramuscular fat - this fat is full of intense flavour, and melts much closer to room temperature than regular fat. This means that less fat makes it into your waist, but all the flavour makes it onto your plate.
Wagyu is full of finely flecked intramuscular fat - this fat is full of intense flavour, and melts much closer to room temperature than regular fat. This means that less fat makes it into your waist, but all the flavour makes it onto your plate.
Due to their inherent shape, when slicing Rump Caps we will always pack the tip ends 2 per bag as they produce much smaller slices.
Marbling may vary from product photo.
