Rump Cap from $32/kg - 100% Grass-Fed & Finished Organic Beef - OBE Organic

OBE Organic Rump Cap gives you certified organic, 100% grass fed and finished Australian picanha from $32/kg. Around 15kg per box, roughly 10 pieces, each with its natural fat cap left on. Skewer it picanha style, roast it whole, or slice it into thick steaks. Certified organic, hormone and antibiotic free, delivered chilled across Australia.

Why Choose This Cut

• Certified organic: produced under Australian organic certification, not just marketed as natural.
• 100% grass fed and finished: raised on open rangeland, never grain fed, no hormones or antibiotics.
• Natural fat cap intact: the cap is the whole point of a rump cap, and it bastes the meat as it cooks.
• Roughly 10 pieces per box: portion for the freezer, or cook two and store the rest.
• Cryovac sealed: vacuum packed to protect freshness in transit and in your fridge.
• Organic beef at $32/kg: well below what certified organic picanha usually costs.

Sourced With Care

OBE Organic is one of Australia's longest running organic beef programs, drawing cattle from the Channel Country of south west Queensland. This is vast, arid rangeland where cattle graze native pasture across properties measured in thousands of square kilometres.

There is no feedlot stage and no chemical intervention. Organic certification covers the land, the water, the animals and the handling, and it is independently audited rather than self declared. Every carcase is traceable back to the property it came from.

Why Organic Grass Fed Matters

Certified organic goes further than grass fed alone. Grass fed describes what the animal ate. Organic certification also covers what went on the land, what the cattle were treated with, and how the beef was handled after slaughter.

On eating quality, rangeland grass fed beef is leaner with a more pronounced beef flavour and a firmer texture than grain fed. On a rump cap that suits the cut, because the fat cap supplies the richness while the muscle underneath stays clean and beefy.

Packaging and Storage

Each piece is cryovac sealed at the butchery and packed into an insulated box with freezer packs for transit. Keep refrigerated below 4°C and use within 5 to 7 days while sealed. To freeze, store at minus 18°C for up to 12 months. Defrost in the fridge over 24 to 48 hours and never refreeze once thawed.

The Carnivore Society Promise

Every OBE Organic order is hand selected, cold chain shipped and backed by full traceability. If it does not meet our standard, it does not leave the warehouse. Add it to your cart and we will get it to you chilled.

Specifications

Cooking and Flavour

Flavour and Texture

OBE rump cap has a clean, mineral driven beef flavour that comes from native rangeland pasture rather than grain. The fat cap renders sweet and the muscle underneath stays firm with a satisfying chew. It is beef that tastes like beef.

Serve it with chimichurri, a sharp red wine, and something charred. Brazilian steakhouses built their reputation on this cut for good reason.

How to Cook a Rump Cap

Picanha Style

Score the fat cap in a diamond pattern without cutting into the meat. Cut the cap into three or four thick strips across the grain, bend each into a C shape and skewer it fat side out. Cook over high direct heat, turning as the fat renders, and shave off the cooked outer layer as you go.

Whole Roast

Score the fat, salt heavily, and roast fat side up at 200°C for around 20 minutes per 500g. Pull at an internal temperature of 55°C and rest for 15 minutes before slicing across the grain.

As Steaks

Slice 3cm steaks across the grain, leaving the fat cap on each. Start fat edge down in a cold pan to render, then sear both sides hard. Pull at 52°C for medium rare.

Pro Tip

Never trim the fat cap off before cooking. It is what makes this cut what it is. Trim it after if you must.

Perfect For

• Picanha and churrasco: the cut Brazilian barbecue is built around.
• Sunday roasts: one piece feeds six to eight comfortably.
• Organic households: certified organic beef in a cut worth cooking properly.
• Meal prep: portion, vac seal and freeze in single meal sizes.

FAQ

What is rump cap and how is it different from rump?

Rump cap is the top muscle of the rump, sitting above the rest under a thick fat layer. It is also called picanha or coulotte. Whole rump includes the cap plus the eye of rump, tri tip and D rump, which all run in different directions. The cap on its own is more tender and far more flavoursome because of that fat layer.

Is certified organic beef different from grass fed beef?

Yes. Grass fed only describes the diet. Certified organic also covers the land management, water, animal treatment and processing, and is independently audited. All certified organic beef in Australia is grass fed, but most grass fed beef is not certified organic.

How many steaks will I get from an OBE rump cap box?

A 15kg box of roughly 10 pieces gives you around 50 to 60 thick steaks at 3cm, or 10 whole roasts. Most people cook two or three pieces fresh and freeze the rest.

Should I cook rump cap fat side up or down?

Start fat side down over moderate heat so it renders and crisps, then finish the meat side. If roasting whole, cook fat side up so the rendering fat runs down through the meat.

How long does this keep in the fridge and freezer?

Cryovac sealed and refrigerated below 4°C it keeps 5 to 7 days. Frozen at minus 18°C it keeps up to 12 months. Once thawed in the fridge, use within 48 hours and do not refreeze.

What internal temperature should I cook rump cap to?

Pull it at 52°C for medium rare or 55°C for medium, then rest. Grass fed beef is leaner than grain fed, so it goes tough faster past medium. A probe thermometer is worth the money on this cut.

Do you deliver organic beef Australia wide?

Yes. Orders ship chilled in insulated packaging via temperature controlled courier to all states. Delivery timing depends on your location, and remote areas may take an extra day.

Why is this cheaper than organic beef at a butcher?

You are buying a full box direct rather than a single steak through a retail counter. Certified organic picanha typically retails well above $50/kg once it has been portioned and marked up. Buying the primal removes that step.