Wagyu | Australia

Black Opal Wagyu Rump Cap MB 4-5


*Price may vary depending on weight

Black Opal Wagyu Rump Cap MB4-5 features a cut from the top of the sirloin, is prized for its robust beefy flavor and a delicious layer of fat with beautiful marbling score (MB4-5), ensuring a balance between rich flavor The rump cap allows for culinary creativity, ideal for searing, roasting, or reverse searing.

Also known as: Wagyu Picanha, Wagyu Sirloin Cap, Wagyu Coulotte, Wagyu Top Sirloin, Wagyu Beef Cap

The Black Opal Wagyu Rump Cap MB 4-5 is a cut from the top of the sirloin, is prized for its robust beefy flavor and a delicious layer of fat. Black Opal Wagyu elevates this cut with a high marbling score (MB 4-5), meaning beautiful streaks of fat run throughout the meat. This marbling creates an incredibly rich, buttery flavor when cooked, making the rump cap exceptionally tender and intensely satisfying.

- Grain-fed
- Marble score 4-5
- HALAL Certified
- Delivered frozen
- Luxuriously marbled
- Exceptionally tender
- A 1kg portion feeds 4 person
- From free-ranging cattle

Black Opal Wagyu, with its high-fat content, needs cooking techniques that allow this fat to render out, preventing an overly greasy result.

1. Temper: Let the steak come to room temperature for about 30 minutes before cooking.
2. High Heat Sear: Heat a cast-iron skillet or heavy-bottomed pan over high heat. Sear the steak on all sides until it gets a rich, deeply browned crust.
3. Baste (optional): During the sear, add a knob of butter, garlic, and herbs (like thyme or rosemary) to the pan. Tilt the pan and baste the steak with the melted, flavored butter.
4. Rest: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. Tenting loosely with foil helps retain heat.

1. Preheat: Prepare your grill for two-zone cooking – a hot side and a cooler side. Aim for a high heat zone around 230°C - 260° C (450°F – 500°F).
2. Sear: Grill the steak over direct heat, turning frequently, until a deep brown crust forms on all sides.
3. Indirect Finish (optional): If desired, move the steak to the cooler side of the grill, close the lid, and continue cooking until your desired internal temperature is reached.
4. Rest: Remove from the grill, tent with foil, and let rest for 5-10 minutes before slicing.

Sear then, Roast:
1. High-Heat Sear: Follow the searing instructions as in the pan-searing method.
2. Roast: Transfer the seared steak to a baking sheet and place in a preheated oven at around 180-200°C (350-400°F). Roast until your desired internal temperature is reached.
3. Rest: Tent loosely with foil and allow the steak to rest for 5-10 minutes before carving.

- Thermometer is essential: The high-fat content of Wagyu makes judging doneness by touch unreliable. Use a meat thermometer, aiming for medium-rare (54-57°C) or - medium (60-63°C) for the best flavor and texture.
- Rendering is key: Searing over high heat helps render the fat, preventing greasiness.
- Slice against the grain: This ensures maximum tenderness in each bite.

Rare (48-52°C): Very red center, incredibly juicy and tender. Best for those who enjoy their beef quite rare.

Medium-Rare (54-57°C - Recommended): The ideal choice for most people, offering a beautiful balance of tenderness, juiciness, and a warm, red center.

Medium (60-63°C): The meat begins to firm up, with a slight pink center. Suitable for those who prefer their beef a bit less pink.

Medium-Well (65-68°C): Mostly brown throughout, with a very small hint of pink.

Well Done (71°C and above): Cooked through with no pink. Less juicy and tender than rarer options, especially with the higher fat content found in Wagyu.

Important Note: These are general guidelines. Cooking times can vary depending on your cooking method and the steak's thickness. It's always best to use a meat thermometer for accurate results.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Black Opal Wagyu reigns supreme in Australian Wagyu beef. This melt-in-your-mouth delicacy boasts rich, buttery flavor that guarantees an unforgettable dining experience. Sourced with verifiable provenance and a commitment to 100% quality satisfaction, Black Opal offers unmatched tenderness and a legacy of heritage, consistency, and quality. Chefs value Black Opal for exclusive access, complete transparency, and the ability to deliver an unmatched culinary experience that keeps customers coming back for more.