Westholme M6-7 Rump cap (Picanha)

What is Westholme Wagyu Rump Cap (Picanha)?

• Brand & Genetic Heritage: Sourced from Westholme, Australia’s premier luxury Wagyu producer tracing directly back to authentic Japanese Black Wagyu lineages. Finished on a proprietary grain diet for over 300+ days, this cut achieves an opulent MB6-7 (Marble Score 6-7) designation, delivering a dense, intricate webbing of intramuscular marbling.
  
  
• The Crown Jewel of Brazil (Picanha): Known internationally as the Rump Cap or Top Sirloin Cap, this cut is revered in Brazilian Churrasco gastronomy as the undisputed queen of steaks: the Picanha. Yields are scarce, distinguished by its iconic signature fat cap covering the lean subprimal.
  

Product Highlights: Crisp Rendered Fat Cap & Intense Wagyu Depth

• Flavor: Delivers a dynamic, multi-layered flavor profile. Upon high-heat contact, the thick external fat cap renders flawlessly to self-baste the cut, imparting an explosive, sweet buttery aroma that complements the robust, deeply localized beefiness of the underlying meat.
  
  
• Texture: Completely shatters the myth that rump meat is inherently tough. The M6-7 snowflake marbling tenderizes the muscle fibers, yielding a silky, extraordinarily tender, and succulent mouthfeel that balances melting softness with a delightfully rich, springy chew.
  
  
• Culinary: Outstanding performance under open flames and extreme pan-heat. It serves as the premier cut for authentic Brazilian rodizio skewering, thick-cut steakhouse pan-searing, high-heat Japanese Yakiniku, or charcoal grilling.

Note: Hand-portioned and artisan-cut inside our licensed facility from premium primal pieces. Natural variations in cut geometry and fat cap thickness are entirely normal.

Pro Tip: The Masterclass to the Perfect Picanha Sear

1. Fat-Cap Scoring & Dry Sear: Pat the meat completely dry with paper towels. Lightly score a shallow diamond cross-hatch pattern across the fat cap (without piercing the lean meat) and season generously with sea salt. Place fat-cap down into a preheated skillet over medium-low heat with strictly zero added cooking oil. Allow the fat to render for 3-5 minutes until deeply golden and crispy, then flash-sear the remaining sides over high heat.
   
   
2. Rest & Slice Against the Grain: Allow the steak to rest undisturbed on a warm plate for 5-8 minutes. Slice strictly against the muscle grain into thick portions to completely shear the fibers, maximizing succulent tenderness upon every bite.