Wagyu | Australia

Black Opal Wagyu Rump Cap MB 6-7


*Price may vary depending on weight

Black Opal Wagyu Rump Cap MB6-7 is a cut from the rear of the cow which boasts an exceptional marbling score (MB6-7), promising rich, buttery flavor and melt-in-your-mouth tenderness. The versatile rump cap is perfect for searing or roasting. Experience the unmatched quality of Black Opal Wagyu in every delicious bite.

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

The Black Opal Wagyu Rump Cap MB6-7 is a triangular cut from the rear of the cow is prized for its intense beefy flavor, intensifies that flavor to a luxurious, buttery richness. The exceptional marbling also makes the meat incredibly tender. This versatile cut can be prepared in various ways, allowing you to enjoy this premium Wagyu beef experience through roasting whole, grilling succulent steaks, or stir-frying thin strips.

Black Opal's cattle are raised on Victoria and Tasmania’s pristine pastures before a meticulous 380-day grain-finishing program. This results in an MB score of 6-7, indicating exceptional marbling without being overly rich. This perfect balance results to a luxuriously tender meat infused with a deep, buttery flavor.

- Grain-fed
- Marble score 6-7
- HALAL Certified
- Delivered frozen
- Luxuriously marbled
- Exceptionally tender
- A 1kg portion feeds 4 person
- From free-ranging cattle

Wagyu, especially at higher marbling scores, has a lot of intramuscular fat. It's essential to use techniques that allow this excess fat to render, preventing an overly greasy result.

1. Temper: Let the steak rest at room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout.
High Heat Sear: Heat a cast-iron skillet or heavy-bottomed pan over high heat. Sear the steak on all sides until it develops a rich, deeply browned crust.
2. 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.
3. 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.
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.
3. Rest: Remove from the grill, tent with foil, and let rest for 5-10 minutes before slicing.

- 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 helps ensure maximum tenderness in each bite.

Rare (48-52°C): Incredibly tender and juicy, with a cool red center. Ideal for those who prefer their Wagyu very pink.

Medium-Rare (54-57°C - Recommended): Most popular option. Offers a perfect balance of tenderness, juiciness, and a hint of pink in the center. Perfect for most palates.

Medium (60-63°C): Meat becomes slightly firmer with a light pink center. Suitable for those who prefer their Wagyu cooked through a bit more.

Well Done (Above 63°C): Not highly recommended for Wagyu Rump Cap due to its rich marbling. Overcooking can dry out the meat and compromise its tenderness and flavor. Since this cut has a high fat content, it's generally best to avoid going above medium doneness.

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.