Australia Wagyu Rump Cap MBS8-9 Whole Piece 2 – 2.6kg
Understanding “Runp Cap”:
The rump cap, also known as picanha in Brazil, is a prized cut of beef that sits on top of the rump. It is known for its rich flavor and tender texture.
Cooking Methods:
- Roasting: Preheat your oven to 375°F (190°C). Season the whole piece generously with salt and pepper or your preferred seasoning blend. Roast for approximately 20-25 minutes per pound for medium-rare doneness, or adjust cooking time to your desired level of doneness. Let it rest for 10-15 minutes before slicing.
- Grilling: Cut it into the thickness as you wish to a steak. Preheat your grill to medium-high heat. Season the whole piece with salt and pepper. Grill for about 5-7 minutes per side for medium-rare, or until desired doneness is reached. Let it rest for 10-15 minutes before slicing.
- Kabab Preparation: Cut the Wagyu Rump into cubes. Season the cubes with your favorite kabab spices and thread them onto skewers. Grill or roast the kababs until they are cooked to your desired level of doneness.
- Asian Stir-Fry: Slice the Wagyu Rump thinly against the grain. Heat a wok or skillet over high heat and add oil. Stir-fry the thinly sliced rump along with your favorite vegetables and Asian sauces until the meat is cooked to perfection.
