Japanese A5 Wagyu Rump Cap Steak 200g

Japan Product of Kagoshima, Japan

Indulge in a 200g A5 Japanese Wagyu Rump Cap Steak from Kagoshima, Japan. Featuring an outstanding BMS 11+ marbling score and the signature Picanha fat cap, this thick-cut steak delivers exceptional tenderness, rich umami, and buttery flavour. Perfect for pan-searing, grilling, or premium yakiniku

$36.00

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Description

Origin: Kagoshima, Japan
Grade: A5 Japanese Wagyu (BMS 11+)
Product: Rump Cap Steak
Weight: 200g

Experience the rich flavour and exceptional tenderness of A5 Japanese Wagyu Rump Cap Steak from Kagoshima, Japan. Cut to a generous 200g thickness, this premium steak showcases the remarkable marbling of A5 BMS 11+ Wagyu while retaining the signature character of the Rump Cap, also known as Picanha. Its distinctive fat cap slowly renders during cooking, creating an incredibly juicy, buttery steak with deep umami and an unforgettable finish. Perfect for yakiniku or pan-searing, this steak delivers an authentic Japanese Wagyu experience.

Texture

Exceptionally tender, juicy and buttery.

The generous thickness allows the steak to develop a beautifully caramelised exterior while maintaining a tender, succulent centre. As the signature fat cap and intricate marbling render during cooking, they infuse the meat with rich flavour and a silky, melt-in-your-mouth texture.

Recommended for customers who appreciate thick-cut Wagyu steaks with rich marbling, bold beef flavour, and an indulgent dining experience.

Flavour

Rich, buttery and intensely satisfying.

The Rump Cap is renowned for its robust beef flavour, enhanced by the extraordinary marbling of Kagoshima A5 Wagyu. The natural sweetness of the rendered fat balances the deep umami, delivering a luxurious, well-rounded flavour that lingers long after every bite.

Cooking Recommendations

For the best results:

  • Bring the steak to room temperature before cooking.
  • Sear over high heat for 2–3 minutes per side, depending on thickness.
  • Finish over medium heat until medium-rare for the best balance of tenderness and flavour.
  • Rest for 5–10 minutes before slicing to retain the natural juices.
  • Season simply with sea salt and freshly cracked black pepper, or serve with a touch of wasabi to let the Wagyu's natural flavour shine.