Rump Cap from $28/kg - 100% Grass-Fed and Finished Angus beef - AMG

Sourced With Care

AMG is one of Australia's most established Victorian beef processors, founded in 2013 with plants in Dandenong and Deniliquin. The grass fed Angus range is sourced from trusted accredited farmers across Victoria and Gippsland.

Every animal is raised on open pasture from birth and finished on grass right through to processing, with no grain feeding, no added hormones, and 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 at Cost Cut Meats for fat cap quality before it is cryovac sealed and shipped chilled to your door.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

On a rump cap, that pasture raised diet is exactly what you want. The lean, loose grained muscle takes on a bold, mineral driven beefiness, while the thick natural fat cap renders into rich, savoury crackling. You get the cleaner flavour of grass fed Angus with none of the fat cap compromise that makes this cut worth firing up in the first place.

Packaging and Storage

Each 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.

Keep it refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag, or portion into picanha steaks first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Genuine grass fed Australian Angus at a price that respects your wallet, backed by a thick natural fat cap, MSA grading, and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and stock the fridge or freezer with picanha you'll be proud to fire up.

Flavour and Texture

Rump 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.

Texture 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.

How to Cook a Rump Cap

How you cook a rump cap comes down to one rule: render the fat first, then sear the meat.

For Steaks

Slice the cap into 3 to 4cm thick portions, cutting with the grain rather than 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.

For a Whole Roast

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 the internal temperature hits 52C for medium rare. Rest 15 minutes loosely tented before carving against the grain into thin slices.

Pro Tip

Always slice picanha against the grain after cooking. Go with the grain when you portion, against the grain when you serve. That's the trick to maximum tenderness in every bite.

Perfect For

This rump cap adapts to whatever the occasion calls for.

Readable version

• Churrasco and BBQ: The original Brazilian steakhouse cut, made for skewers, rotisseries, and live fire cooking.
• Picanha steak nights: Slice 3cm thick portions and sear for a steak dinner that beats most pub specials.
• Sunday roasts: Roast whole fat side up for 4 to 6 people, served pink with chimichurri and roast veg.
• Weekend entertaining: A showstopper cut at a fair price, perfect for footy season, summer BBQs, or feeding a crew without breaking the bank.