Description
A luxury beef product, this fullblood wagyu rump cap has a thick layer of fat that runs across the top of the rump, adding a protective layer that shields the beef during cooking and provides acres of beefy flavour.
It can be roasted, cut into rump steaks, or skewered and cooked over coals in Cypriot-style souvla or Brazilian churrasco.
This is a premium marbled wagyu product, raised naturally on the open ranges of NSW and Queensland.
