Wagyu rump are juicy, tender and have that marbled Wagyu flavour all steak enthusiasts have comne to love.
The rump steak is made up of 2 muscles:
- The Rump Heart
- The Rump Cap (can also be known as the Picanha Steak)
This mean that the meat may not show as much marbling throughout as you would expect from a ribeye or a sirloin but don't be fooled! This doesn’t mean it is any less flavoursome, many chefs favour the rump for the value for money it offers.
Cooking: Tokeep the tenderness and taste, we recommend to serve medium rare. As always don't forget to rest the steak for the same amount of time as the cooking time it to allow the juices to absorb into the meat - this is an important step!