Name: Chilled Wagyu M9+ Rump Cap (Picanha) 2KG
Price: 1400 HKD
Availability: OutOfStock

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Wagyu Specials

Chilled Wagyu M9+ Rump Cap (Picanha) 2KG

$700/KG ?

Chilled

Marble Score: 9+

Description
Also known as Picanha, this cut is amazing cooked whole on a barbecue but can also be cut into steaks, comes as a whole 2kg piece and is not portioned. Please note the rump cap can vary in weight. We have tried to pack so that the pieces are as close to 2kg in total +/- 10%. If the weight is less then please contact us.

You will find it to have a buttery, rich and full flavor with exquisite marbling – reflecting the grass and grain diet of the cattle. The beef is completely free of hormone growth promotants and antibiotics.

It is the finest quality hand-selected, wholesome Wagyu beef that has been fed on a diet of grass and then finished on natural grains for 300 - 350 days from Full Blood Wagyu cattle making it tender and supremely rich in flavor. The beef is processed in our own factories with full traceability throughout the entire supply process.

Full Blood Wagyu cattle have the the proven best marbling. Juicy and succulent, this beef is a truly unique eating experience.

The rump cap may contain some silver skin at the bottom of the piece, we recommend that you remove this with a shark knife before cooking.

Out of stock

Butcher Tips

Whole Roasted Picanha Recipe

Picanha on the Grill Recipe

Testimonials

“I am really impressed with the Argyle Wagyu Ribeye. The flavor and texture of the beef is top notch. For 2kg of beef I paid what if usually pay for 2 quality steaks at a high end supermarket. The value is second to none in Hong Kong! Couldn’t recommend this product enough.

Serge - Executive Chef - Nutrition Kitchen

Great value for melt in your mouth flavourful Aussie wagyu beef. Medium rare, very light pepper corn and brandy sauce, kids and the missus loved it! For the price I was very pleasantly surprised, will order again.

Patrick Barrett The Globe

Had my first rib eye from you today- it was bloody brilliant and knocked socks off anything else I’ve had here (Jason’s/great/ bones blades) . I think 2 kg of meat can look daunting to some on line but if you think half set aside for a Sunday roast and vac the rest into steaks it’s much easier to consider . Thanks again superb quality G”

Gerald HK Island