LEGENDARY BEEF FROM AUSTRALIA

Australian 1824 M3 Wagyu
Rump Cap

AUSTRALIAN WAGYU RUMP CAP

A beautiful balance between fat aroma, meat flavour and a substantial texture.
Roast, grill or BBQ the whole piece; sear the fat cap first, and it is already outstanding.

1824It is a distinctly Australian beef brand—nothing overly fancy; the star is the beef itself.

This 1824 M3 Wagyu Rump Cap is a whole cut located above the rump, often cooked in the form of Picanha Picanha overseas.

Its most distinctive feature is the layer of natural fat cap retained on the outer side of the cut. When searing or grilling, slowly render the fat side first; as the fat melts, it coats the beef, bringing out a richer beef tallow aroma while keeping the meat juicy.

Why is the Rump Cap so worth eating?

WHY WE LOVE THIS CUT

Natural Fat Cap

The most representative feature of the Rump Cap. When searing or grilling, the fat slowly renders, delivering an enticing charred aroma and beef tallow scent.

Substantial Meat Flavour

Compared to cuts that pursue extremely high marbling, the Rump Cap retains a distinct beef flavour, making it fragrant without being cloying.

Versatile Whole Cut

It can be roasted whole, sliced into thick steaks, or made into Brazilian-style skewers. It is also perfect for outdoor BBQs and group gatherings.

SINCE 1824

Australian Beef Heritage

The 1824 brand story dates back to 1824. The cattle grow on vast natural Australian pastures, raised on grass before grain-finishing. The brand style has always revolved around Australian ranches, beef craftsmanship, and true Beef Flavour.

COOK IT RIGHT

Best Ways to Cook the Rump Cap

① Sear the Fat Side First No need to add much extra oil. Sear the fat side slowly over medium heat to render the beef tallow, then use that tallow to sear the other surfaces.

② Roast Whole Sear the surface to a golden colour, then place in the oven and roast slowly to your preferred doneness. Particularly suitable for sharing among many people.

③ Thick Steaks / Picanha Slice into steaks approximately 2–4cm thick, retaining the fat edge on each piece. Simply seasoning with sea salt and black pepper is enough to make it fragrant.

④ Remember to Slice Against the Grain The grain of the Rump Cap is quite distinct. After resting, slicing against the grain makes the texture feel more tender.

One Cut of Beef, Multiple Ways to Eat

🔥 BBQ Grilling 🥩 Thick-Cut Beef Steak 🍖 Whole Roast 🇧🇷 Picanha 👨‍👩‍👧‍👦 Sharing for Gatherings

PRODUCT DETAILS

Brand	1824
Product	Australian M3 Wagyu Rump Cap
English Name	Australian Wagyu Rump Cap
Origin	Australia
Suggested Cooking Methods	Grilling, Pan-searing, Roasting, Thick-Cut Steaks