The Rump Cap
Often overlooked, but never forgotten… the Rump Cap is a true sleeper cut. Also known as picanha in Brazil, it’s prized for its rich marbling, juicy texture, and bold beef flavor. Grill it whole, slice it against the grain, or roast it low and slow — it’s built for celebration. With the fat cap left on, every bite melts with buttery depth and caramelized edge.
What You’ll Get
Each quarter share includes about 2 to 2.5 lbs of Rump Cap, enough for a couple of impressive roasts or several thick steaks. A half cow brings in 4 to 5 lbs, giving you flexibility for both weekend cookouts and slow-roasted dinners. A full share offers 8 to 10 lbs, perfect for slicing thin and searing over fire, just like gauchos do it. This cut shines when reverse-seared, grilled over open flame, or basted in butter on cast iron.
Why It Matters
The Rump Cap isn’t just flavorful, it’s an experience. Nestled at the top of the sirloin, it offers the perfect balance of tenderness and texture, with a natural fat cap that bastes the meat as it cooks, sealing in juices and amplifying flavor. Unlike more common cuts, the Rump Cap delivers a layered bite, crisp at the edges, succulent through the center, and always rich in umami.
Every Cut from the Rump Cap, Included.
Rich, beefy, and beautifully marbled, the Rump Cap (also known as Picanha) delivers signature steakhouse flavor. Your order includes every cut below—expertly trimmed and portioned from our West Texas Akaushi Wagyu.
How Much Wagyu is Right for You?
Quarter Cow
A quarter share gives you around 125–145 lbs of beef perfection, perfect for a smaller household that loves variety of premium wagyu. You’ll need about 4–5 cubic feet of freezer space.
Half Cow
Double the bounty with 250–290 pounds of premium beef, including larger roast and steak quantities. Set aside 8–10 cubic feet of freezer space to store your haul.
Whole Cow
Get it all, roughly 500–585 lbs of pure Wagyu excellence across every cut. You’ll want 16–18 cubic feet of freezer space to fit the full share comfortably.
