The rump cap or Picanha as its otherwise known has many names, but how it tastes and feels is fairly universal. A very versatile cut of meat, its amazing when slow roasted whole or cut into steaks. As you could probably tell from the name, its taken from the top or cap of the sirloin. Comparatively to a regular sirloin, the rump cap has more flavour and more texture. Being from a high marbled Australian Wagyu will also give that extra buttery and juicy flavour to the steak.

Sanchoku is a Japanese philosophy which follows the principle of produce being “direct from the source”.  The long 300+ day grain feeding program of this Wagyu beef ensures a deliciously rich and buttery flavour and is one of the leading reasons why Sanchoku Wagyu can be found on some of the best menus in Singapore and afar.