{"product_id":"rump-cap-from-44-kg-100-grass-fed-finished-organic-beef-obe-organic","title":"Rump Cap from $32\/kg - 100% Grass-Fed \u0026 Finished Organic Beef - OBE Organic","description":"\u003cp\u003eOBE 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.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic:\u003c\/strong\u003e produced under Australian organic certification, not just marketed as natural.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e raised on open rangeland, never grain fed, no hormones or antibiotics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural fat cap intact:\u003c\/strong\u003e the cap is the whole point of a rump cap, and it bastes the meat as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoughly 10 pieces per box:\u003c\/strong\u003e portion for the freezer, or cook two and store the rest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCryovac sealed:\u003c\/strong\u003e vacuum packed to protect freshness in transit and in your fridge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganic beef at $32\/kg:\u003c\/strong\u003e well below what certified organic picanha usually costs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eOBE 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.\u003c\/p\u003e\u003cp\u003eThere 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.\u003c\/p\u003e\u003ch2\u003eWhy Organic Grass Fed Matters\u003c\/h2\u003e\u003cp\u003eCertified 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.\u003c\/p\u003e\u003cp\u003eOn 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.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach 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.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eEvery 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.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eApproximately 15kg per full box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces per box\u003c\/td\u003e\n\u003ctd\u003eApproximately 10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eRump Cap (Picanha)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrass fed, rangeland raised\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003eCertified organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003e100% grass fed and finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia (Queensland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBelow 4°C refrigerated, minus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e5 to 7 days chilled (unopened), 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eOBE 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.\u003c\/p\u003e\u003cp\u003eServe it with chimichurri, a sharp red wine, and something charred. Brazilian steakhouses built their reputation on this cut for good reason.\u003c\/p\u003e\u003ch3\u003eHow to Cook a Rump Cap\u003c\/h3\u003e\u003ch4\u003ePicanha Style\u003c\/h4\u003e\u003cp\u003eScore 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.\u003c\/p\u003e\u003ch4\u003eWhole Roast\u003c\/h4\u003e\u003cp\u003eScore 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.\u003c\/p\u003e\u003ch4\u003eAs Steaks\u003c\/h4\u003e\u003cp\u003eSlice 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.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eNever trim the fat cap off before cooking. It is what makes this cut what it is. Trim it after if you must.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePicanha and churrasco:\u003c\/strong\u003e the cut Brazilian barbecue is built around.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e one piece feeds six to eight comfortably.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganic households:\u003c\/strong\u003e certified organic beef in a cut worth cooking properly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeal prep:\u003c\/strong\u003e portion, vac seal and freeze in single meal sizes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat is rump cap and how is it different from rump?\u003c\/h3\u003e\u003cp\u003eRump 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.\u003c\/p\u003e\u003ch3\u003eIs certified organic beef different from grass fed beef?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eHow many steaks will I get from an OBE rump cap box?\u003c\/h3\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eShould I cook rump cap fat side up or down?\u003c\/h3\u003e\u003cp\u003eStart 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.\u003c\/p\u003e\u003ch3\u003eHow long does this keep in the fridge and freezer?\u003c\/h3\u003e\u003cp\u003eCryovac 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.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should I cook rump cap to?\u003c\/h3\u003e\u003cp\u003ePull 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.\u003c\/p\u003e\u003ch3\u003eDo you deliver organic beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eWhy is this cheaper than organic beef at a butcher?\u003c\/h3\u003e\u003cp\u003eYou 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.\u003c\/p\u003e","brand":"OBE Organic","offers":[{"title":"In Stock 14.56 KG (Full Box 10 Pieces) - $32\/kg","offer_id":47312773644342,"sku":null,"price":465.0,"currency_code":"AUD","in_stock":true},{"title":"1.50 KG (Single piece $10\/kg more) - $42\/kg","offer_id":47312773677110,"sku":null,"price":63.0,"currency_code":"AUD","in_stock":true},{"title":"7.50 KG (Half box $5\/kg more) - $37\/kg","offer_id":47312773709878,"sku":null,"price":277.0,"currency_code":"AUD","in_stock":true},{"title":"15.00 KG (Full box) - $32\/kg","offer_id":47312773742646,"sku":null,"price":480.0,"currency_code":"AUD","in_stock":true},{"title":"30.00 KG (Double box $2\/kg less) - $30\/kg","offer_id":47312773775414,"sku":null,"price":900.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20250823_110058_ea9bc63f-5fcc-4b72-aa07-dd23806b94b3.jpg?v=1787320968","url":"https:\/\/www.carnivoresociety.com.au\/products\/rump-cap-from-44-kg-100-grass-fed-finished-organic-beef-obe-organic","provider":"Carnivore Society","version":"1.0","type":"link"}