Grain-fed Beef | Australia

John Dee Rump Cap Angus MB2 Choice


*Price may vary depending on weight

John Dee Rump Cap Angus MB2 Choice boasts a moderate level of marbling (MB2), ensuring a juicy and flavorful eating experience. Sourced from Angus cattle, meticulously raised for 150-250 days, known for their superior quality, this rump cap delivers a delicious balance of rich beef flavor and melt-in-your-mouth texture. - ideal for Roasting, grilling, pan-searing, sous vide.

Also known as: Picanha, Sirloin Cap, Culotte


Rump Cap Angus MB2 Choice is a cut sourced from the top of the sirloin primal and has a distinctive triangular shape with a thick, flavorful fat cap on one side. It has a moderate marbling. ensuring a balance of juicy flavor and tenderness, perfect for those who enjoy a less intensely marbled steak experience.

Raised with care on natural pastures in Australia's pristine Darling Downs, John Dee Gold Angus Beef starts with select 12-18 month old cattle, completely antibiotic-free and HGP-free. Grain-fed for 150-180 days and humanely processed, they're then meticulously graded under the AUSMEAT system. John Dee Gold Angus Choice boasts a marbling score of 2-3 for a richer, more flavorful and tender experience, while John Dee Gold Angus Select (marbling score 1-2) offers a lighter flavor and firmer texture, perfect for those who prefer a leaner cut.

- Grain-fed
- Marbling score 2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Flavorful Fat Cap: Rump cap is prized for its thick, delicious fat cap. Searing it well adds immense flavor.
- Aim for Medium: While medium-rare is ideal for many cuts, rump cap benefits from being cooked to at least medium for optimal tenderness, especially at the Choice level.

Grilling (Recommended):
1. Preheat the grill to medium-high heat, creating a hot zone and a cooler zone.
2. Sear the rump cap, fat side down, over direct heat until the fat starts to render and becomes crisp.
3. Move to indirect heat and close the grill lid. Cook until desired doneness, flipping halfway through.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over high heat.
3. Sear rump cap on all sides, including rendering the fat cap until slightly crisp.
4. Transfer pan to preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the rump cap on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the rump cap on all sides (including fat cap) for 1-2 minutes per side.

- Thermometer is KEY: Aim for medium (60-63°C/140-145°F ).
- Score the Fat Cap: Lightly score the fat in a crosshatch pattern before cooking for better rendering.
- Slice Against the Grain: Cut across the grain for maximum tenderness.

Rare (52-55°C / 125-130°F): Very soft texture, very red center. Delivers strong beefy flavor and good tenderness.

Medium-Rare (57-60°C / 135-140°F): Highly recommended for rump cap. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost compared to medium-rare.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm. As rump cap has some marbling, cooking to this level still risks some dryness.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for rump cap, 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.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.