Coming from the highest credentialed Wagyu bloodlines to ever leave Japan, Westholme Wagyu cattle are free to roam the vast Australian stations, fed on Mitchell grass and finished on a blend of grains for exceptional flavour and succulent texture. All graded to the highest MSA guidelines ensuring the highest quality every time.
Hugely popular in South American cooking, the 4-5 MBS Westholme Wagyu Rump cap or Pichana sits above the rump with a thick layer of fat that melts into the meat when cooking.
4-5 MBS Westholme Wagyu Rump cap weighs in at around 1.8kg.
Cooking tip(for 250g steak): Massage the Rump with a little oil before cooking. Sear the steak on either sides in a hot pan to slightly blacken the outside of it. Then cook for 3-4 mins on both sides. Rest for 5-7 mins before serving.