Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Vast pastures of Mitchell grass nourish our cattle where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time.
Wagyu Rump cap or picanha, is an exquisite treat and a more than deserving alternative to more popular cuts. Coming from the top of the hindquarter of the beast, the rump cap is naturally a little firmer compared to cuts like fillet or ribeye but still packs an abundance of succulent flavours.
Chefs Tip: Bring out 2 hours before cooking, season generously. In a hot skillet, place the steak fat side down first to render the fat before searing the flat side. Place in preheated 180C oven, cook for 25-30 mins or until internal temperature reaches 50C. Rest for 10-15 mins.