NEW ** Welsh Snowdonia Wagyu Premium Rump Cap / Picanha
Wagyu beef rump cap, also known as Picanha (in Brazilian cuisine) or culotte (in French), is a prized cut taken from the top of the rump at the back of the cow. It has a thick cap of fat that enhances its flavour and tenderness when cooked properly.
Sold whole
Why is Wagyu Rump Cap Special?
Wagyu Marbling: Unlike regular beef, Wagyu has intense intramuscular fat (marbling), making the meat buttery, tender, and flavourful.
Rich Flavour: The combination of Wagyu fat and the rump cap’s natural beefy taste creates an incredibly juicy and umami-packed experience.
Great for Grilling & Roasting: The fat cap renders beautifully when grilled, roasted, or seared, enhancing the meat's succulence.
Now sold frozen
Wagyu beef rump cap, also known as Picanha (in Brazilian cuisine) or culotte (in French), is a prized cut taken from the top of the rump at the back of the cow. It has a thick cap of fat that enhances its flavour and tenderness when cooked properly.
Sold whole
Why is Wagyu Rump Cap Special?
Wagyu Marbling: Unlike regular beef, Wagyu has intense intramuscular fat (marbling), making the meat buttery, tender, and flavourful.
Rich Flavour: The combination of Wagyu fat and the rump cap’s natural beefy taste creates an incredibly juicy and umami-packed experience.
Great for Grilling & Roasting: The fat cap renders beautifully when grilled, roasted, or seared, enhancing the meat's succulence.
Now sold frozen
Details
How to Cook Wagyu Rump Cap?
Reverse Sear: Slow cook it first (e.g., oven at low temp), then finish with a hot sear to get a crispy crust.
Grill (Picanha Style): Cut into thick steaks, season with coarse salt, and grill over charcoal.
Roast Whole: Keep the fat cap on, slow roast, and slice thinly after resting.
Serving Suggestions
Slice against the grain for maximum tenderness.
Sprinkle with flaky salt right before serving.
Pair with chimichurri, roasted potatoes, or grilled vegetables.
Enjoy with a bold red wine (Malbec, Shiraz, or Cabernet Sauvignon). 🍷