Enjoy a premium cut crafted for the Australian palate with the 1892 Rump Cap. Sourced from Gippsland cattle and developed specifically for the Australian market, the 1892 Beef program focuses on delivering the flavour, tenderness, and consistency local steak lovers expect.

Raised on lush Gippsland pastures and finished on grain to enhance marbling, this rump cap (also known as picanha) offers the best of both worlds — rich beef flavour from grass-fed cattle, paired with the tenderness and juiciness that grain finishing provides. The signature fat cap naturally bastes the meat as it cooks, creating incredible flavour whether roasted whole, grilled over charcoal, or sliced into steaks.

The 1892 program was designed with Australian consumers in mind, ensuring the cut size, marbling, and eating quality match what our local market loves most in a great steak.

Perfect for Brazilian-style churrasco, BBQ roasting, or reverse-searing, the rump cap delivers bold flavour and a juicy texture every time.

Butcher’s Tip: Lightly score the fat cap before seasoning and cook fat-side down first to help render the fat and create a beautifully crisp crust.

Key Features:

• Sourced from Gippsland cattle raised on quality Australian pastures
• Grass-fed and grain-finished for balanced flavour and tenderness
• Signature fat cap for natural basting and rich flavour
• Developed specifically for Australian steak lovers
• Ideal for churrasco, roasting, or BBQ grilling

Bring home a premium BBQ favourite with 1892 Rump Cap — built for the way Australians love their steak.