Bold, richly marbled and unmistakably luxurious, this Sir Harry Rump Cap MBS9+ showcases exceptional intramuscular fat layered through a beautifully structured grain. Celebrated for its deep beef character and buttery Wagyu richness, it performs exceptionally well when roasted whole, grilled over high heat, or portioned into premium steaks. Expect intense flavour, juicy tenderness, and impressive presentation worthy of both professional kitchens and refined home dining.
Sir Harry Wagyu Rump Cap — MBS9+ 3.0-3.5kg • Whole Block • Halal-Certified
Meet the statement centrepiece cut: Sir Harry Rump Cap MBS9+ — luxuriously marbled, beautifully structured, and celebrated for its bold, full-bodied beef character. With MBS9+ richness and Sir Harry’s signature orange-fed Wagyu program, this substantial 3.0–3.5kg whole piece delivers exceptional buttery depth with a subtly clean, refined finish that elevates it beyond standard rump cuts.
Perfect for those who want impressive scale and serious flavour: roast whole for a show-stopping carve, portion into thick steaks, or grill over high heat for maximum crust and juiciness — this is premium marbling, powerful presence, and unmistakable Wagyu indulgence in one commanding piece.
Orange-Fed Wagyu by Sir Harry / Roast Whole • Steak Cut • Grill • BBQ (high marbling, luxury finish)
Cooking guide (whole or into pieces)
Best doneness: medium-rare to medium
Whole Roast (Classic Centrepiece)
Temper – Bring to room temperature (60 mins). Pat dry.
Score & Season – Lightly score fat cap. Season generously with sea salt.
Render First – Sear fat-side down until golden and crisp.
