Fullblood Wagyu Rump Cap Marbling Score 9+ Stone Axe
This Rump Cap from the world's most respected Fullblood Wagyu beef producer Stone Axe, is incredibly underrated. It has a thick cap of fat that runs across the top of the beef. This fat protects the beef during cooking and adds a rich depth of flavour.
This cut is particularly favoured in Brazil, where it is known as picanha. It is a lovely size to roast, the fat layer basting it as it cooks, or can be portioned into steaks. This is Anthony's go-to cut for slicing thick and threading on a skewer for souvla or churrasco. This is your NUMBER 1 cut for cooking over coals.
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.
Here are three different ways to prep and cook your picanha:
- Cook it whole indirectly away from the heat source, usually with a direct sear either before or after.
- Cutting it into 2 to 2.5 cm thick steaks and cook as you would a normal steak.
- Cut into thick 4 to 5 cm pieces, then skewer it onto a rotisserie attachment and have it baste in its own juices as it turns over and over. Do not trim the fat cap as the fat will start to render during the cook, with those beefy fat juices slowly basting the picanha throughout the entire cook.
Your product has been vacuum sealed and can be safely stored refrigerated.