Top Cap Rump (Picanha)

Cut from the top sirloin cap, the Wagyu picanha is instantly recognisable by its thick, buttery fat cap. As it renders, it bastes the meat beneath, creating exceptional juiciness and a rich, signature Wagyu flavour. Tender, robust and deeply satisfying, this cut shines when cooked, sliced and shared.

COOKING INSTRUCTIONS

Shallow Fry (From Ambient)

1. Bring to room temperature for 10 minutes. Heat a pan over high heat.

2. Lightly oil and season, keeping the fat cap intact.

3. Start fat-side down to render, then sear the meat, turning once.

Timings:
Rare: 3–4 minutes
Medium: 6–7 minutes

Rest for 5 minutes before slicing against the grain.