{"title":"Beef Rump Cap | Grass-Fed \u0026 Wagyu Rump Cap Cuts","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRump cap is a standout cut taken from the top of the rump, recognised for its thick, creamy fat cap and bold beef flavour. Known globally as \u003c\/span\u003e\u003cspan\u003epicanha\u003c\/span\u003e\u003cspan\u003e, this cut is prized for how the fat slowly renders during cooking, basting the meat and locking in moisture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is a favourite for BBQ lovers who want flavour, texture, and visual impact on the grill.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Makes Rump Cap Special\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRump cap offers a unique eating experience thanks to its structure and natural fat coverage. When cooked correctly, it delivers juicy slices with deep flavour and a crisp, rendered fat edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKey characteristics include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDistinctive fat cap for self-basting flavour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFirm yet tender grain when sliced correctly\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eExcellent performance on BBQs and grills\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIdeal for whole roasting or thick steaks\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a cut that rewards simple seasoning and confident cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eGrass-Fed Rump Cap with Clean Eating Quality\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur rump cap is sourced from Australian grass-fed cattle raised without added hormones or unnecessary antibiotics. Grass feeding produces a clean, beef-forward taste while maintaining the fat content needed for flavour and juiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach piece is aged for tenderness, professionally trimmed, vacuum-sealed, and delivered chilled to protect freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow to Cook Rump Cap Properly\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRump cap performs best with high heat followed by controlled finishing. The fat cap is key and should always face the heat first.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRecommended methods:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBBQ or charcoal grill cooking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRoasting whole with the fat cap intact\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCutting into thick steaks for grilling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBrazilian-style picanha skewers\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eScore the fat lightly, season generously with salt, cook fat-side down first, and slice against the grain before serving.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePerfect for BBQs and Sharing Plates\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRump cap is built for social cooking. Its size, flavour, and presentation make it ideal for weekend BBQs, gatherings, and shared meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt suits:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBackyard BBQs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBrazilian-style churrasco\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFamily roasts\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSteak slicing boards\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne cut can serve multiple people when sliced correctly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eDelivered Chilled for Maximum Freshness\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll rump cap cuts are vacuum-sealed and delivered chilled, never frozen. This ensures optimal texture, shelf life, and cooking performance from the moment it arrives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold-chain handling maintains consistent quality every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy Rump Cap from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePremium Australian grass-fed beef\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThick, natural fat cap for flavour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAged and vacuum-sealed for tenderness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDelivered chilled across Australia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTrusted by BBQ enthusiasts and home cooks\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a classic cut done properly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFrequently Asked Questions\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e1. Is beef rump cap the same as picanha?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. Rump cap is also known as picanha, a classic cut used in Brazilian BBQ.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e2. Is your rump cap grass-fed?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. This collection includes 100% grass-fed Australian rump cap, with select Wagyu options available.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e3. What is the fat cap used for?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe fat cap renders during cooking, keeping the meat moist and adding deep, beefy flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e4. Can I cook rump cap in the oven?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. Roast fat-side up, starting hot to render the fat, then finish at a lower temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e5. Should I slice rump cap before or after cooking?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt can be cooked whole or sliced into steaks. Always slice against the grain after resting for best texture.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"rump-cap-from-33-kg-100-grass-fed-and-finished-angus-beef-southern-ranges","title":"Rump Cap from $33\/kg - 100% Grass-fed and finished Angus beef - Southern Ranges","description":"\u003cdiv\u003e\n\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"contents\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Brazilian steakhouse cut that finally cracked the Aussie market. The \u003cstrong\u003eSouthern Ranges Rump Cap\u003c\/strong\u003e is 100% grass fed and finished Angus beef, MSA graded, with a thick fat cap that crisps up like nothing else on the BBQ. Sold whole at approximately 1.2 to 1.8kg, this is the cut churrasco chefs guard like a secret and the cut you want when you're tired of paying eye fillet money.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSlice into thick picanha steaks, skewer for the rotisserie, or roast it whole fat side up for a Sunday spread that'll have everyone asking what cut it is. Premium Aussie Angus delivered chilled from $33\/kg. Real beef, real fat, real value.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📊 Specifications\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eSpec\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 1.2 to 1.8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRump cap (picanha, culotte)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAngus and Angus cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMSA graded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged minimum 21 days in cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate below 4C or freeze at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🥩 Why Choose Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery rump cap is hand selected for fat cap thickness, shape, and consistency.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Southern Ranges Angus cattle are raised on open Australian pasture from birth to finish, never grain fed at any stage.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMSA graded for eating quality:\u003c\/strong\u003e Independently graded by Meat Standards Australia for guaranteed tenderness, juiciness, and flavour every time.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThick natural fat cap:\u003c\/strong\u003e That signature layer of creamy fat is what makes picanha picanha, basting the meat as it cooks and crisping into salty crackling on high heat.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole 1.2 to 1.8kg cap:\u003c\/strong\u003e Slice 4 to 6 thick picanha steaks, skewer for the rotisserie, or roast whole to feed 4 to 6 people.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed and wet aged 21 days:\u003c\/strong\u003e Sealed within hours of butchery and aged in vac to develop tenderness without losing a gram to evaporation.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price from $33\/kg:\u003c\/strong\u003e Premium grass fed Angus at butcher direct pricing, less than half what you'd pay for a comparable scotch or eye fillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📋 Product Details\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole rump cap (also known as picanha or culotte), fat cap on\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 1.2 to 1.8kg, sold whole and unsliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Angus and Angus cross\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MSA graded\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged in cryovac for minimum 21 days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia, pasture raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 5 to 7 days chilled in cryovac, up to 12 months frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍷 Flavour and Texture\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap punches well above its price tag. The meat itself has a bold, beefy depth that grass fed Angus does better than just about anything, and that thick fat cap renders down to baste the steak from the outside in. Crispy, golden, salty fat sitting on top of tender pink beef. Hard to beat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTexture wise, picanha is leaner than a ribeye but more tender than a regular rump steak, with a loose grain that takes seasoning beautifully. It loves smoke, char, and big bold flavours. Pairs perfectly with chimichurri, a wedge of grilled lime, a peppery malbec, or just coarse salt and an open flame.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🔥 How to Cook Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow you cook a rump cap comes down to one rule: render the fat first, then sear the meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Slice the cap into 3 to 4cm thick portions, cutting with the grain (not against it). Score the fat cap in a crosshatch pattern, salt generously, and start fat side down in a cold pan over medium heat. Let the fat render for 4 to 5 minutes until golden and crisp, then flip and sear each side for 2 to 3 minutes for medium rare. Rest 5 minutes before slicing against the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Score the fat cap, salt heavily, and start the whole cap fat side down in a cold cast iron pan. Render over medium heat for 8 to 10 minutes until the fat is deep golden. Flip, sear the meat side for 3 minutes, then transfer to a 200C oven. Roast 15 to 20 minutes until internal temperature hits 52C for medium rare. Rest 15 minutes loosely tented before carving against the grain into thin slices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Always slice picanha against the grain after cooking. Going with the grain when you portion, against the grain when you serve. That's the trick to maximum tenderness in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🌿 Sourced With Care\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is one of Australia's most respected grass fed beef programs, run from the rich pastures of New South Wales. The brand built its reputation on consistency, traceability, and treating Angus the way Angus was meant to be raised.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery animal is raised on open pasture from birth and finished on grass right through to processing. No grain feeding, no added hormones, no antibiotics for growth. Each beast is MSA graded for eating quality and fully traceable from paddock to pack, and every rump cap is hand selected for fat cap quality before it's cryovac sealed and shipped chilled to your door.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍽️ Perfect For\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis rump cap adapts to whatever the occasion calls for.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChurrasco and BBQ:\u003c\/strong\u003e The original Brazilian steakhouse cut, made for skewers, rotisseries, and live fire cooking.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePicanha steak nights:\u003c\/strong\u003e Slice 3cm thick portions and sear for a steak dinner that beats most pub specials.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e Roast whole fat side up for 4 to 6 people, served pink with chimichurri and roast veg.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeekend entertaining:\u003c\/strong\u003e A showstopper cut at a fair price, perfect for footy season, summer BBQs, or feeding a crew without breaking the bank.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 Packaging and Storage\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach rump cap is cryovac sealed and chilled at the point of butchery to lock in freshness, flavour, and the integrity of that all important fat cap. The vacuum seal also prevents freezer burn, so the meat stays in peak condition right up to the moment you cook it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep refrigerated below 4C and use within 5 to 7 days, or freeze whole or as portioned picanha steaks at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 hours for best texture. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e❓ FAQ\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is rump cap best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap (or picanha) is best used for high heat cooking that lets the fat cap render and crisp. Slice into thick picanha steaks for the BBQ or pan, skewer in folded crescents for churrasco style rotisserie cooking, or roast whole fat side up for a Sunday dinner. Always cook fat side first to render properly, and always slice against the grain when serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does Southern Ranges rump cap last in the fridge and freezer?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCryovac sealed rump cap lasts 5 to 7 days in the fridge below 4C. In the freezer at minus 18C or colder, it keeps for up to 12 months without losing texture or flavour. Defrost slowly in the fridge over 24 hours before cooking. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is the difference between rump cap, picanha, and culotte?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey're all the same cut of beef, just different names. Rump cap is the Aussie butcher term, picanha is the Brazilian name (popularised by churrasco steakhouses), and culotte is the French term. It's the triangular top section of the rump with the fat cap left on, prized worldwide for that combination of bold beefy flavour and rich rendered fat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs Southern Ranges beef grass fed or grain fed?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is 100% grass fed and grass finished. Angus cattle are raised on Australian pasture from birth and finished on grass right through to processing, with no grain feeding at any stage. No added hormones, no antibiotics for growth. Every animal is MSA graded for guaranteed eating quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is the Southern Ranges rump cap delivered in Australia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour rump cap ships cryovac sealed and chilled in an insulated box with food safe freezer packs. Metro orders typically arrive within 2 to 3 business days, regional areas 3 to 8 days. Pop it straight in the fridge or freezer the moment it lands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🤝 The Southern Ranges Promise\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you order Southern Ranges, you get genuine grass fed Australian Angus at a fair price, every single time. Every rump cap is hand selected for fat cap quality, cryovac sealed at peak freshness, and dispatched via temperature tracked cold chain logistics. Every order is backed by our 100% satisfaction guarantee. Add to cart and stock the fridge or freezer with picanha you'll actually be proud to fire up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🚚 Shipping and Delivery Information\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast, temperature tracked delivery Australia-wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders placed before 12pm AEST are dispatched daily.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eLocation\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eMetro\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 8 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Your order is packed in an insulated box with food safe freezer packs and shipped via GPS tracked cold chain couriers from our door to yours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ Flat $30 shipping on every order.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ 100% Satisfaction Guarantee\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Southern Ranges, we stand behind every cut we sell. If you're not completely satisfied with your order, lodge a complaint within 24 hours of delivery for a refund or replacement. Product must be stored correctly (refrigerated or frozen) on arrival to qualify. Contact our customer service team with your order details and we'll resolve any issue fast.\u003csvg aria-hidden=\"true\" class=\"text-text-500 group-hover\/btn:text-text-100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M10.386 2.51A7.5 7.5 0 1 1 5.499 4H3a.5.5 0 0 1 0-1h3.5a.5.5 0 0 1 .49.402L7 3.5V7a.5.5 0 0 1-1 0V4.879a6.5 6.5 0 1 0 4.335-1.37L10 3.5l-.1-.01a.5.5 0 0 1 .1-.99z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cost Cut Meats","offers":[{"title":"Half Box 7kg - $5\/kg More - $38\/kg - $266 Total","offer_id":57946623082799,"sku":null,"price":266.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box 14kg - $33\/kg - $462 Total","offer_id":57946623115567,"sku":null,"price":462.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box 28kg - $5\/kg Less - $28\/kg - $784 Total","offer_id":57946623148335,"sku":null,"price":784.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260506_115003.jpg?v=1778827559"},{"product_id":"rump-cap-from-33-kg-100-grass-fed-and-finished-angus-beef-amg","title":"Rump Cap from $28\/kg - 100% Grass-Fed and Finished Angus beef - AMG","description":"\u003cdiv\u003e\n\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"contents\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Brazilian steakhouse cut that finally cracked the Aussie market. The \u003cstrong\u003eSouthern Ranges Rump Cap\u003c\/strong\u003e is 100% grass fed and finished Angus beef, MSA graded, with a thick fat cap that crisps up like nothing else on the BBQ. Sold whole at approximately 1.2 to 1.8kg, this is the cut churrasco chefs guard like a secret and the cut you want when you're tired of paying eye fillet money.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSlice into thick picanha steaks, skewer for the rotisserie, or roast it whole fat side up for a Sunday spread that'll have everyone asking what cut it is. Premium Aussie Angus delivered chilled from $33\/kg. Real beef, real fat, real value.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📊 Specifications\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eSpec\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 1.2 to 1.8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRump cap (picanha, culotte)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAngus and Angus cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMSA graded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged minimum 21 days in cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate below 4C or freeze at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🥩 Why Choose Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery rump cap is hand selected for fat cap thickness, shape, and consistency.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Southern Ranges Angus cattle are raised on open Australian pasture from birth to finish, never grain fed at any stage.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMSA graded for eating quality:\u003c\/strong\u003e Independently graded by Meat Standards Australia for guaranteed tenderness, juiciness, and flavour every time.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThick natural fat cap:\u003c\/strong\u003e That signature layer of creamy fat is what makes picanha picanha, basting the meat as it cooks and crisping into salty crackling on high heat.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole 1.2 to 1.8kg cap:\u003c\/strong\u003e Slice 4 to 6 thick picanha steaks, skewer for the rotisserie, or roast whole to feed 4 to 6 people.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed and wet aged 21 days:\u003c\/strong\u003e Sealed within hours of butchery and aged in vac to develop tenderness without losing a gram to evaporation.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price from $33\/kg:\u003c\/strong\u003e Premium grass fed Angus at butcher direct pricing, less than half what you'd pay for a comparable scotch or eye fillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📋 Product Details\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole rump cap (also known as picanha or culotte), fat cap on\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 1.2 to 1.8kg, sold whole and unsliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Angus and Angus cross\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MSA graded\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged in cryovac for minimum 21 days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia, pasture raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 5 to 7 days chilled in cryovac, up to 12 months frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍷 Flavour and Texture\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap punches well above its price tag. The meat itself has a bold, beefy depth that grass fed Angus does better than just about anything, and that thick fat cap renders down to baste the steak from the outside in. Crispy, golden, salty fat sitting on top of tender pink beef. Hard to beat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTexture wise, picanha is leaner than a ribeye but more tender than a regular rump steak, with a loose grain that takes seasoning beautifully. It loves smoke, char, and big bold flavours. Pairs perfectly with chimichurri, a wedge of grilled lime, a peppery malbec, or just coarse salt and an open flame.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🔥 How to Cook Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow you cook a rump cap comes down to one rule: render the fat first, then sear the meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Slice the cap into 3 to 4cm thick portions, cutting with the grain (not against it). Score the fat cap in a crosshatch pattern, salt generously, and start fat side down in a cold pan over medium heat. Let the fat render for 4 to 5 minutes until golden and crisp, then flip and sear each side for 2 to 3 minutes for medium rare. Rest 5 minutes before slicing against the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Score the fat cap, salt heavily, and start the whole cap fat side down in a cold cast iron pan. Render over medium heat for 8 to 10 minutes until the fat is deep golden. Flip, sear the meat side for 3 minutes, then transfer to a 200C oven. Roast 15 to 20 minutes until internal temperature hits 52C for medium rare. Rest 15 minutes loosely tented before carving against the grain into thin slices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Always slice picanha against the grain after cooking. Going with the grain when you portion, against the grain when you serve. That's the trick to maximum tenderness in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🌿 Sourced With Care\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is one of Australia's most respected grass fed beef programs, run from the rich pastures of New South Wales. The brand built its reputation on consistency, traceability, and treating Angus the way Angus was meant to be raised.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery animal is raised on open pasture from birth and finished on grass right through to processing. No grain feeding, no added hormones, no antibiotics for growth. Each beast is MSA graded for eating quality and fully traceable from paddock to pack, and every rump cap is hand selected for fat cap quality before it's cryovac sealed and shipped chilled to your door.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍽️ Perfect For\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis rump cap adapts to whatever the occasion calls for.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChurrasco and BBQ:\u003c\/strong\u003e The original Brazilian steakhouse cut, made for skewers, rotisseries, and live fire cooking.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePicanha steak nights:\u003c\/strong\u003e Slice 3cm thick portions and sear for a steak dinner that beats most pub specials.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e Roast whole fat side up for 4 to 6 people, served pink with chimichurri and roast veg.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeekend entertaining:\u003c\/strong\u003e A showstopper cut at a fair price, perfect for footy season, summer BBQs, or feeding a crew without breaking the bank.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 Packaging and Storage\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach rump cap is cryovac sealed and chilled at the point of butchery to lock in freshness, flavour, and the integrity of that all important fat cap. The vacuum seal also prevents freezer burn, so the meat stays in peak condition right up to the moment you cook it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep refrigerated below 4C and use within 5 to 7 days, or freeze whole or as portioned picanha steaks at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 hours for best texture. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e❓ FAQ\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is rump cap best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap (or picanha) is best used for high heat cooking that lets the fat cap render and crisp. Slice into thick picanha steaks for the BBQ or pan, skewer in folded crescents for churrasco style rotisserie cooking, or roast whole fat side up for a Sunday dinner. Always cook fat side first to render properly, and always slice against the grain when serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does Southern Ranges rump cap last in the fridge and freezer?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCryovac sealed rump cap lasts 5 to 7 days in the fridge below 4C. In the freezer at minus 18C or colder, it keeps for up to 12 months without losing texture or flavour. Defrost slowly in the fridge over 24 hours before cooking. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is the difference between rump cap, picanha, and culotte?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey're all the same cut of beef, just different names. Rump cap is the Aussie butcher term, picanha is the Brazilian name (popularised by churrasco steakhouses), and culotte is the French term. It's the triangular top section of the rump with the fat cap left on, prized worldwide for that combination of bold beefy flavour and rich rendered fat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs Southern Ranges beef grass fed or grain fed?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is 100% grass fed and grass finished. Angus cattle are raised on Australian pasture from birth and finished on grass right through to processing, with no grain feeding at any stage. No added hormones, no antibiotics for growth. Every animal is MSA graded for guaranteed eating quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is the Southern Ranges rump cap delivered in Australia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour rump cap ships cryovac sealed and chilled in an insulated box with food safe freezer packs. Metro orders typically arrive within 2 to 3 business days, regional areas 3 to 8 days. Pop it straight in the fridge or freezer the moment it lands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🤝 The Southern Ranges Promise\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you order Southern Ranges, you get genuine grass fed Australian Angus at a fair price, every single time. Every rump cap is hand selected for fat cap quality, cryovac sealed at peak freshness, and dispatched via temperature tracked cold chain logistics. Every order is backed by our 100% satisfaction guarantee. Add to cart and stock the fridge or freezer with picanha you'll actually be proud to fire up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🚚 Shipping and Delivery Information\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast, temperature tracked delivery Australia-wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders placed before 12pm AEST are dispatched daily.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eLocation\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eMetro\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 8 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Your order is packed in an insulated box with food safe freezer packs and shipped via GPS tracked cold chain couriers from our door to yours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ Flat $30 shipping on every order.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ 100% Satisfaction Guarantee\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Southern Ranges, we stand behind every cut we sell. If you're not completely satisfied with your order, lodge a complaint within 24 hours of delivery for a refund or replacement. Product must be stored correctly (refrigerated or frozen) on arrival to qualify. Contact our customer service team with your order details and we'll resolve any issue fast.\u003csvg aria-hidden=\"true\" class=\"text-text-500 group-hover\/btn:text-text-100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M10.386 2.51A7.5 7.5 0 1 1 5.499 4H3a.5.5 0 0 1 0-1h3.5a.5.5 0 0 1 .49.402L7 3.5V7a.5.5 0 0 1-1 0V4.879a6.5 6.5 0 1 0 4.335-1.37L10 3.5l-.1-.01a.5.5 0 0 1 .1-.99z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cost Cut Meats","offers":[{"title":"Half Box 7kg - $5\/kg More - $33\/kg - $231 Total","offer_id":57957951963439,"sku":null,"price":266.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box 14kg - $29\/kg - $405 Total","offer_id":57957951996207,"sku":null,"price":462.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box 28kg - $5\/kg Less - $24\/kg - $672 Total","offer_id":57957952028975,"sku":null,"price":784.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260506_141347.jpg?v=1779159728"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/collections\/beef-rump-cap-785169.jpg?v=1778128109","url":"https:\/\/costcutmeats.com.au\/collections\/beef-rump-cap.oembed","provider":"Cost Cut Meats","version":"1.0","type":"link"}