Wagyu | Australia

Jac Wagyu D-rump MB 8-9


*Price may vary depending on weight

Jac Wagyu, a name synonymous with premium quality, ensures an exquisitely rich taste experience. Jac Wagyu D-Rump MB-8-9 is a cut from the top of the sirloin with a score of MB 8-9 with a decadent melt-in-your-mouth texture, making it a true testament to the very best that Wagyu has to offer - ideal for grilling, roasting, or pan-searing.

Also known as: Picanha, Sirloin Cap, Top Sirloin


Jac Wagyu D-Rump MB 8-9 is a flavor-packed cut from the top of the sirloin. It delivers a satisfying balance of robust beefiness with a tender, yet slightly chewy, texture. The exceptional marbling, with a score of MB8-9, guarantees an abundance of fat woven throughout the meat. As this marbling melts during cooking, it transforms the D-rump into a luxurious experience – intensely flavorful, buttery-rich, and incredibly tender.

- 100% HGP-Free Wagyu
- Marble score 8-9
- No Hormones
- Antibiotic Free
- Australian Grown & Made
- Carbon Neutral
- 100% Nautral
- Certified Humane
- Luxuriously marbled
- Exceptionally tender

Important Notes:
- Manage the Leanness: D-rump has less marbling, so careful cooking prevents it from becoming tough.
- Medium-Rare is Ideal: This cut is best enjoyed at medium-rare to retain tenderness and juiciness.

1. Heat a cast-iron skillet or grill pan over medium-high.
2. Sear the D-rump for 2-3 minutes per side for a nice crust.
3. Reduce heat to medium and cook for another 2-3 minutes per side, or until desired doneness.

Sous Vide:
1. Set sous vide device to your medium-rare preference (54-57°C /130-135°F).
2. Season and seal D-rump in a sous vide bag. Cook for 1-2 hours (depending on thickness) for perfectly even doneness.
3. Finish with a quick sear in a hot pan for a flavorful crust.

Grilling (with care):
1. Preheat the grill to medium-high heat.
2. Grill D-rump for 2-3 minutes per side for a sear.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness. Monitor temperature closely.

- Thermometer is KEY: Use a meat thermometer for accuracy with this leaner cut.
- Don't Overcook: D-rump can toughen if cooked beyond medium.
- Slice Thinly: Always slice against the grain for maximum tenderness, especially with D-rump.
- Consider a Marinade: Marinating can add flavor and help tenderize the leaner meat (a few hours to overnight).

Rare (48-52°C / 120-125°F): Extremely soft texture, very red center. Delivers maximum Wagyu richness.

Medium-Rare (54-57°C / 130-135°F): Highly recommended for Wagyu D-rump. The ideal balance of tenderness, juiciness, and the incredible flavor of this Wagyu cut. Center is bright pink and warm.

Medium (60-63°C / 140-145°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth quality is diminished.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 68°C / 155°F): Generally not recommended for Wagyu D-rump, as it can become tough and dry.

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.

Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.