Rump Cap from $85/kg - Grain-Fed Wagyu MB9+ - Shimo

Shimo Rump Cap MB9+ is grain fed Wagyu picanha from $85/kg, sold as a box of around 15kg. At marble score 9 or above this is the most heavily marbled rump cap we stock, with the natural fat cap left on and fine intramuscular fat running right through the muscle beneath it. Skewer it picanha style, roast it whole, or cut thick steaks. Delivered chilled across Australia.

Why Choose This Cut

• Marble score 9 or above: the top of the Shimo range and rare on a rump cap.
• Natural fat cap intact: the cap renders down and bastes the meat as it cooks.
• Long fed grain ration: extended feeding is what produces marbling at this level.
• Whole primal: cut your own steaks or cook it whole picanha style.
• Cryovac sealed: vacuum packed within hours of butchery.
• Wagyu picanha at $85/kg: well below what MB9 Wagyu usually costs by the steak.

Sourced With Care

Shimo runs a Wagyu program built around consistency rather than spectacle. Cattle are long fed on a controlled grain ration, which produces even marbling distribution across the primal instead of heavy fat pockets in isolated spots.

For a butcher or a home cook portioning a whole rump cap, that consistency is the difference between every steak eating the same and a box where half the pieces disappoint.

Why MB9+ Changes This Cut

Rump cap is normally bought for the fat cap on top. At MB9 and above you get that cap plus dense marbling through the muscle itself, which is unusual. The fat is fine grained and low melting, so it liquefies during cooking rather than sitting in the meat.

The practical result is a picanha that stays juicy well past where a grass fed cap would dry out, with a richness closer to a scotch fillet than a traditional rump.

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 Shimo 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

Shimo MB9+ rump cap opens sweet and buttery from the fat, with the deeper beefy character rump is known for underneath. The texture is soft without losing structure, and the finish carries well past the swallow.

Serve smaller portions than you would with grass fed picanha. The richness does the work, and most people find 150g plenty.

How to Cook a Wagyu Rump Cap

Picanha Style

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

Whole Roast

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

As Steaks

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

Pro Tip

Wagyu at MB9 needs no added oil. The fat renders within seconds of hitting the pan. Adding oil just makes it spit.

Perfect For

• Picanha and churrasco: the Brazilian classic, upgraded to Wagyu.
• Special occasion roasts: a centrepiece that needs no sauce.
• Restaurants: consistent marbling across every portion in the box.
• Steak nights: Wagyu richness at a rump cap price.

FAQ

What is rump cap and why is it called picanha?

Rump cap is the top muscle of the rump, sitting above the rest under a thick fat layer. Picanha is the Brazilian name and the cut is central to churrasco barbecue. It is also called coulotte in the United States. Same muscle, three names.

Is MB9+ rump cap different from ordinary picanha?

Substantially. Standard grass fed picanha relies almost entirely on the fat cap for richness, because the muscle beneath is lean. At MB9 the muscle itself carries dense marbling, so you get richness through the whole steak rather than just at the fat edge.

How many steaks will a 15kg box give me?

At 3cm thick you will get roughly 45 to 55 steaks, or around 10 whole pieces for roasting. Most people cook two or three fresh and vac seal the rest.

Should I trim the fat cap off before cooking?

No. The fat cap is the reason this cut exists. Score it, cook fat side down first or fat side up when roasting, and trim after cooking if anyone at the table prefers it lean.

What internal temperature should I cook Wagyu rump cap to?

Pull at 52°C for medium rare or 55°C for medium, then rest. Do not cook past medium. The marbling that makes MB9 worth buying renders out entirely past 60°C.

How does grain fed Wagyu differ from grass fed beef?

Grain feeding over an extended period lays down fine intramuscular fat that pasture feeding cannot match. Grain fed Wagyu is sweeter, softer and richer. Grass fed is leaner, firmer and more mineral driven. Neither is better, they suit different cooking and different appetites.

How long does it keep chilled and frozen?

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.

Do you deliver Wagyu across Australia?

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.