Picanha's Chilled Whole M6-7 Wagyu Rump Cap with Chimichurri 2.1kg
Picanha's Chilled Whole M6-7 Wagyu Rump Cap with Chimichurri - 2.1kg
M6-7 Rump Cap, also known as Picanha. Presented as a whole cut, it’s ideal for cooking whole over a barbecue or slicing into steaks — delivering versatility with uncompromising flavor.
Renowned for its buttery richness and exquisite marbling, this Wagyu reflects the grass-and-grain diet of Full Blood Wagyu cattle, finished naturally for 300–350 days. Completely free from hormone growth promotants and antibiotics, each piece is hand-selected and processed in our own facilities with full traceability, ensuring the finest quality from farm to fork.
Juicy, succulent, and supremely tender, this rump cap is paired with our vibrant chimichurri sauce, a signature accompaniment that balances the Wagyu’s depth with fresh, herbaceous notes. It’s the same recipe our guests savor at Piranha — now available for you to recreate at home.
Serving suggestion: Cook whole on the barbecue for a dramatic centerpiece or portion into steaks. Trim any silver skin before cooking, then serve with chimichurri for the authentic Piranha experience.
Check in our Chimichurri Recipe!
Cooking Instructions
Preparation
- Remove rump cap from packaging and allow to rest at room temperature for 30–40 minutes before cooking.
- Trim any silver skin from the underside with a sharp knife for best results.
- Keep chimichurri chilled until ready to serve.
Barbecue Method (Recommended)
- Preheat barbecue to medium-high heat.
- Place rump cap fat-side down and sear for 5–7 minutes until golden.
- Turn and sear the other side for 5 minutes.
- Reduce heat to medium and cook with lid closed for 25–35 minutes, depending on thickness and desired doneness.
- Rest for 15 minutes before slicing.
Oven Method
- Preheat oven to 200°C (400°F).
- Heat a skillet with a little oil and sear rump cap fat-side down for 5–7 minutes until browned.
- Turn and sear the other side for 5 minutes.
- Transfer to a roasting tray and cook in the oven for 25–35 minutes, depending on preferred doneness.
- Rest for 15 minutes before slicing.
Original: $1,099.00
-65%$1,099.00
$384.65Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Picanha's Chilled Whole M6-7 Wagyu Rump Cap with Chimichurri - 2.1kg
M6-7 Rump Cap, also known as Picanha. Presented as a whole cut, it’s ideal for cooking whole over a barbecue or slicing into steaks — delivering versatility with uncompromising flavor.
Renowned for its buttery richness and exquisite marbling, this Wagyu reflects the grass-and-grain diet of Full Blood Wagyu cattle, finished naturally for 300–350 days. Completely free from hormone growth promotants and antibiotics, each piece is hand-selected and processed in our own facilities with full traceability, ensuring the finest quality from farm to fork.
Juicy, succulent, and supremely tender, this rump cap is paired with our vibrant chimichurri sauce, a signature accompaniment that balances the Wagyu’s depth with fresh, herbaceous notes. It’s the same recipe our guests savor at Piranha — now available for you to recreate at home.
Serving suggestion: Cook whole on the barbecue for a dramatic centerpiece or portion into steaks. Trim any silver skin before cooking, then serve with chimichurri for the authentic Piranha experience.
Check in our Chimichurri Recipe!
Cooking Instructions
Preparation
- Remove rump cap from packaging and allow to rest at room temperature for 30–40 minutes before cooking.
- Trim any silver skin from the underside with a sharp knife for best results.
- Keep chimichurri chilled until ready to serve.
Barbecue Method (Recommended)
- Preheat barbecue to medium-high heat.
- Place rump cap fat-side down and sear for 5–7 minutes until golden.
- Turn and sear the other side for 5 minutes.
- Reduce heat to medium and cook with lid closed for 25–35 minutes, depending on thickness and desired doneness.
- Rest for 15 minutes before slicing.
Oven Method
- Preheat oven to 200°C (400°F).
- Heat a skillet with a little oil and sear rump cap fat-side down for 5–7 minutes until browned.
- Turn and sear the other side for 5 minutes.
- Transfer to a roasting tray and cook in the oven for 25–35 minutes, depending on preferred doneness.
- Rest for 15 minutes before slicing.
