Rump Cap

About

Rump cap is a standout cut taken from the top of the rump, recognised for its thick, creamy fat cap and bold beef flavour. Known globally as picanha , this cut is prized for how the fat slowly renders during cooking, basting the meat and locking in moisture. It is a favourite for BBQ lovers who want flavour, texture, and visual impact on the grill. What Makes Rump Cap Special Rump cap offers a unique eating experience thanks to its structure and natural fat coverage. When cooked correctly, it delivers juicy slices with deep flavour and a crisp, rendered fat edge. Key characteristics include: Distinctive fat cap for self-basting flavour Firm yet tender grain when sliced correctly Excellent performance on BBQs and grills Ideal for whole roasting or thick steaks This is a cut that rewards simple seasoning and confident cooking. Grass-Fed Rump Cap with Clean Eating Quality Our rump cap is sourced from Australian grass-fed cattle raised without added hormones or unnecessary antibiotics. Grass feeding produces a clean, beef-forward taste while maintaining the fat content needed for flavour and juiciness. Each piece is aged for tenderness, professionally trimmed, vacuum-sealed, and delivered chilled to protect freshness. How to Cook Rump Cap Properly Rump cap performs best with high heat followed by controlled finishing. The fat cap is key and should always face the heat first. Recommended methods: BBQ or charcoal grill cooking Roasting whole with the fat cap intact Cutting into thick steaks for grilling Brazilian-style picanha skewers Score the fat lightly, season generously with salt, cook fat-side down first, and slice against the grain before serving. Perfect for BBQs and Sharing Plates Rump cap is built for social cooking. Its size, flavour, and presentation make it ideal for weekend BBQs, gatherings, and shared meals. It suits: Backyard BBQs Brazilian-style churrasco Family roasts Steak slicing boards One cut can serve multiple people when sliced correctly. Delivered