Beef Rump Cap | Grass-Fed & Wagyu Rump Cap Cuts

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 Chilled for Maximum Freshness

All rump cap cuts are vacuum-sealed and delivered chilled, never frozen. This ensures optimal texture, shelf life, and cooking performance from the moment it arrives.

Cold-chain handling maintains consistent quality every time.

Why Buy Rump Cap from Carnivore Society

• Premium Australian grass-fed beef
• Thick, natural fat cap for flavour
• Aged and vacuum-sealed for tenderness
• Delivered chilled across Australia
• Trusted by BBQ enthusiasts and home cooks

This is a classic cut done properly.

Frequently Asked Questions

1. Is beef rump cap the same as picanha?

Yes. Rump cap is also known as picanha, a classic cut used in Brazilian BBQ.

2. Is your rump cap grass-fed?

Yes. This collection includes 100% grass-fed Australian rump cap, with select Wagyu options available.

3. What is the fat cap used for?

The fat cap renders during cooking, keeping the meat moist and adding deep, beefy flavour.

4. Can I cook rump cap in the oven?

Yes. Roast fat-side up, starting hot to render the fat, then finish at a lower temperature.

5. Should I slice rump cap before or after cooking?

It can be cooked whole or sliced into steaks. Always slice against the grain after resting for best texture.