Rump Cap from *SPECIAL* $57/kg (Was $87/kg) - Grain-fed Wagyu MB6-7 Tajima

Tajima Wagyu Rump Cap from $67/kg (Was $87/kg) | Grain Fed MB6/7

Meet the cut the steak houses keep for themselves. This Tajima Wagyu Rump Cap lands as a single 1.5kg piece of grain fed Wagyu graded to a marble score of MB6/7, which means deep buttery marbling running right through the muscle and a fat cap that bastes the meat as it cooks. If you love a rich, juicy steak with real beefy character, this is your cut. Also known as picanha or sirloin cap, the rump cap is a butcher's favourite for a reason.

At 1.5kg, this piece gives you options. Slice it thick into individual picanha steaks for the grill, portion it down for the week, or roast the whole rump cap fat side up for a centrepiece that feeds the table. You are getting genuine Wagyu marbling at $67/kg, down from $87/kg, so this is restaurant quality eating without the restaurant markup.

📊 Specifications

🥩 Why Choose Tajima Wagyu Rump Cap

A few things set this rump cap apart from anything you will find at the supermarket.

• Genuine Wagyu genetics: Bred from the Tajima bloodline, the strain prized for its fine, even marbling and melt in the mouth texture.
• Marble score MB6/7: A high grain fed marble score that delivers serious richness and a soft, juicy bite every time.
• The famous fat cap: That generous layer of fat renders down as it cooks, self basting the meat and crisping up beautifully on the grill.
• One piece, plenty of ways to serve: A 1.5kg rump cap yields several thick picanha steaks, or roasts whole as a show stopping centrepiece.
• Cryovac sealed for freshness: Vacuum sealed to lock in quality, ready to cook fresh or store in the freezer.
• Fair price on premium beef: Wagyu eating at $67/kg, down from $87/kg, so you get the marbling without the steak house bill.

📋 Product Details

Here's exactly what lands at your door.

• Cut: Rump cap, also called picanha or sirloin cap
• Pack size: One whole piece, approximately 1.5kg
• Breed: Wagyu, Tajima bloodline
• Grade: Grain fed, marble score MB6/7
• Aging: Wet aged in cryovac
• Origin: Australia
• Storage: Below 4C chilled or frozen at minus 18C
• Shelf life: Up to 5 days chilled, up to 6 months frozen

🍷 Flavour and Texture

This is a rump cap with attitude. The Wagyu marbling melts as it cooks, giving you a rich, buttery mouthfeel with a clean, beefy finish that lingers. The fat cap brings a savoury depth you simply do not get from leaner cuts, while the muscle stays tender and juicy thanks to that MB6/7 grade.

Keep the seasoning simple and let the beef do the talking. A good crack of sea salt and pepper is all it needs, though it loves a chimichurri or a peppercorn sauce alongside. Pour a bold Shiraz or a Cabernet and you have a pairing made for a long, lazy dinner.

🔥 How to Cook Tajima Wagyu Rump Cap

The golden rule with rump cap is render the fat slowly, then sear hard. Take the meat out of the fridge 30 to 40 minutes before cooking so it comes to room temperature.

For steaks: Slice the rump cap into thick steaks across the grain, around 3cm each. Score the fat cap and lay the steaks fat side down in a hot pan or on the grill to render for 2 to 3 minutes until golden. Sear each side for 2 to 3 minutes over high heat for medium rare, pulling them off at an internal temperature of 52 to 54C. Rest for 5 minutes before serving.

For a whole roast: Score the fat cap in a diamond pattern and season well. Roast fat side up in a 200C oven, or sear the fat first and finish low and slow at 150C, until the internal temperature reaches 52 to 54C for medium rare. Rest the whole piece for 10 to 15 minutes, then carve against the grain into slices.

Pro tip: Always slice against the grain. With picanha the grain runs across the cut, so cutting the right way keeps every bite tender.

🌿 Sourced With Care

Tajima Wagyu traces back to the celebrated Tajima strain of Japanese Black cattle, the bloodline behind some of the finest marbled beef in the world. Raised here in Australia on a carefully managed grain finished diet, these cattle develop the deep, even marbling that gives this rump cap its signature richness.

Every piece is fully traceable from paddock to pack. The cattle are raised with no added hormones, finished on quality grain for consistent marbling, and processed under strict Australian standards. This rump cap is also halal certified, so it suits a wider table without compromise.

🍽️ Perfect For

This cut earns its place at the table again and again.

• Picanha nights: Skewer thick slices Brazilian style and grill over coals for a proper churrasco.
• Sunday roasts: Roast the whole rump cap fat side up for a juicy, carve at the table centrepiece.
• Meal prep: Portion into steaks, freeze, and pull out premium Wagyu whenever the craving hits.
• BBQ entertaining: A guaranteed crowd pleaser that makes you look like a pitmaster with very little effort.

🧊 Packaging and Storage

Your rump cap arrives cryovac sealed to lock in freshness, then packed into an insulated box with cold chain protection so it reaches you in perfect condition. Keep it chilled below 4C and cook within 5 days, or freeze at minus 18C for up to 6 months. To defrost, move it from the freezer to the fridge the night before and thaw slowly. Never refreeze meat once it has thawed.

❓ FAQ

What is Tajima Wagyu rump cap best used for?
Rump cap, or picanha, is brilliant for grilling and roasting. Slice it into thick steaks for the BBQ or grill, or roast the whole piece fat side up as a centrepiece. The marbling and fat cap make it forgiving and full of flavour, so it suits both steak nights and Sunday roasts.

How long does Wagyu rump cap last in the fridge?
In its original cryovac seal, your rump cap keeps up to 5 days chilled below 4C. Once opened, cook it within 2 to 3 days for the best eating. For longer storage, freeze it at minus 18C for up to 6 months and defrost slowly in the fridge.

What is the difference between rump cap and picanha?
They are the same cut. Rump cap is the Australian name, picanha is the Brazilian name, and you may also see it called the sirloin cap or coulotte. It is the prized triangular muscle sitting on top of the rump, complete with its signature fat cap.

Is this rump cap really grain fed Wagyu?
Yes. This is genuine Wagyu from the Tajima bloodline, raised in Australia and grain finished to reach a marble score of MB6/7. It is fully traceable, raised with no added hormones, and halal certified.

How is the Tajima Wagyu rump cap delivered?
Every order is cryovac sealed and packed into an insulated, temperature tracked box with cold chain protection. We dispatch fast and ship Australia wide, so your Wagyu arrives chilled and ready to cook or freeze.

🤝 The Tajima Promise

We hand select every rump cap for marbling, trim, and quality before it leaves us, because premium beef should never be a gamble. This is genuine Tajima Wagyu at a price that makes sense, backed by our promise that you will love it. Add it to your cart and taste the difference real marbling makes.

🚚 Shipping and Delivery Information

Fast, temperature tracked delivery Australia wide.

🕒 Orders are dispatched within 1 to 2 business days, packed cold and sealed for the journey.

📦 Estimated Delivery Times by Location

🧊 Cold Chain Delivery: Your meat travels in an insulated box with chilled or frozen packs so it stays at temperature from our door to yours. Every parcel is tracked the whole way.

✅ Flat $30 shipping on every order, Australia wide.

✅ 100% Satisfaction Guarantee

We stand behind every cut we send. If your rump cap arrives and anything is not right, contact us within 24 hours of delivery with a few photos and we will sort it with a refund or a replacement, no fuss. Your satisfaction is the whole point, and we will always make it right.