The wagyu rump cap is one of the most flavourful cuts of beef you will find. Taken from the top of the rump, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked. An impressive way to cook for a hungry crowd. 

Pease note: 1.2-1.4kg of rump cap will come as one whole piece.

How to cook: Always allow the beef to come to room temperature before cooking. Season & oil the whole steak well, sear on a high heat 1-2 minutes each side and then roast in a 190 °C oven. This cut is best served medium (35 minutes) to medium rare (30 minutes). The internal meat temperature should be between 60°C and 65°C. Rest the Rump Cap for 10-15 minutes before serving. Delicious with peppercorn sauce & steamed greens.