Praised for its bold flavour and impressive versatility, the Cape Grim Rump Cap is a favourite among purists, pitmasters, and chefs alike. Cut from the top of the rump and finished with a generous natural fat cap, this triangular cut delivers rich beef flavour, natural tenderness, and reliable results across a range of cooking styles.
Raised in Tasmania’s remote north-west under cool-climate conditions, Cape Grim cattle are 100% grass-fed and free from added hormones or antibiotics. The result is clean, ethically raised beef that performs just as well on the plate as it does over fire.
This is a cut built to impress, both visually and on the palate.
Butcher’s Notes
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Average Carton Weight: 12.0kg
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Pieces Per Carton: 14
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MSA Graded: Yes
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Feeding: 100% grass-fed
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Processing: Whole rump cap, hand-trimmed with full fat cover intact
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Packaging: Vacuum-sealed, freezer-safe
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Shelf Life: Up to 10 weeks refrigerated
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Delivery: Delivered fresh, never frozen unless requested
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Cooking Methods: Charcoal grilling, oven roasting, reverse searing
Cape Grim: Tasmanian Beef You Can Trust
Cape Grim cattle are raised in the windswept pastures of Tasmania’s far north-west, a region known for its clean air, rainfall-fed grazing, and sustainable farming practices.
Cattle roam freely and graze naturally year-round, without the use of added growth hormones, antibiotics, or GMOs. Certified under the Greenham Never Ever programme and graded under the MSA system, Cape Grim beef is trusted by chefs for its consistency, ethics, and flavour.
The outcome is clean, tender, and flavourful beef that delivers reliable quality from farm to plate.
About the Cut: What Makes Rump Cap Special
Also known as Picanha in Brazilian barbecue culture, the rump cap comes from the top of the rump and features a triangular muscle capped with a thick, flavour-rich fat layer.
While leaner than cuts like rib eye or scotch fillet, the rump cap delivers robust beef flavour and natural tenderness. When cooked whole, the fat cap renders slowly, basting the meat and forming a crisp exterior. Its coarse grain and even thickness make it easy to portion, slice, and serve.
Whether roasted as a centrepiece or grilled and sliced churrasco-style, this cut offers strong visual appeal and dependable performance.
Best Ways to Cook It Right
The Cape Grim Rump Cap performs best when its fat cap and bold profile are allowed to shine. These methods bring out its strengths:
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Churrasco Style: Cut into thick strips, folded into crescents, skewered, seasoned with coarse salt, and grilled over charcoal until golden and medium-rare.
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Whole Roasted: Score the fat cap, season with sea salt, rosemary, and garlic, then roast fat-side up at 160°C until an internal temperature of 54 to 56°C is reached. Rest before slicing.
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Reverse Sear: Cook slowly at low heat, then finish with a hard sear over flame or cast iron for a crisp crust and even doneness.
Always rest for 10 to 15 minutes and slice across the grain for best tenderness.
Honest Flavour Profile: Rich, Beef-Forward, and Balanced
The Cape Grim Rump Cap delivers bold, clean beef flavour with natural richness from its fat cap. It offers depth without heaviness and a satisfying bite that holds up well to fire and smoke.
Its flavour reflects the cool-climate pastures where the cattle are raised, producing beef that is consistent, clean, and unmistakably Tasmanian.
Packaging, Storage, and Fresh Delivery
Each rump cap is vacuum-sealed and delivered chilled, ready for immediate use or storage.
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Shelf Life (Refrigerated): Up to 10 weeks.
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Storage: Store at 0 to 4°C or freeze on delivery if required.
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Packaging: Freezer-safe and designed to preserve freshness.
This whole cut suits advance prep, portioning into steaks, or cooking in bulk for events and weekly meals.
Ideal For…
The Cape Grim Rump Cap suits a wide range of cooking styles and occasions:
- Charcoal grilling and live-fire cooking.
- BBQ centrepieces and entertaining.
- Large family meals or gatherings.
- Brazilian-style barbecue fans.
- Meal prep and bulk cooking.
- Anyone who values clean, ethically raised beef.
Why Buy Cape Grim from Carnivore Society?
At Carnivore Society, we work only with Australian producers who meet strict standards for ethical practices, transparency, and flavour.
Cape Grim Rump Cap represents everything we value in beef. Clean, natural, versatile, and raised with care. From sourcing to chilled delivery, every step is handled with precision so your meat arrives ready to perform.
Premium Tasmanian Beef, Done Properly
The Cape Grim Rump Cap offers bold flavour, dependable quality, and impressive versatility in one complete cut. If you value clean beef with character and consistency, this is a cut worth cooking.
Order today and experience why Cape Grim continues to set the benchmark for grass-fed Tasmanian beef.
