Rump Cap – 100% Grass-Fed & Finished Beef MB4+ – Southern Ranges

Lean, juicy and bursting with flavour, the Southern Ranges Rump Cap MB4+ is a favourite among chefs, barbecue lovers and beef purists alike. Sourced from 100% grass-fed Angus cattle raised in the cool-climate pastures of southern Victoria, this rump cap delivers a beautiful balance of richness and tenderness. 

With a marble score of 4+, it offers just the right amount of intramuscular fat for enhanced flavour without excess. Whether you're slicing it for churrasco-style skewers or roasting it whole for a weekend feast, the rump cap is a showstopper cut that deserves the spotlight.

Cut Details

Here is a clear snapshot of how this rump cap is sourced, prepared and presented:

• Cut Weight:  between 1.4-1.6 kgs
• Breed: Premium Angus & Hereford cattle from Gippsland, Victoria
• Marble Score: MB 4+
• Feeding: 100% Grass-Fed, No Added Hormones, No Antibiotics, Fully Traceable
• Packaging: Vacuum-sealed, freezer-safe
• Shelf Life: Up to 10 weeks refrigerated
• Delivered Fresh: Never frozen, unless requested
• Cooking Methods: Ideal for charcoal grilling, oven roasting or reverse sear

100% Grass-Fed, Cool-Climate Raised Angus

What sets the Southern Ranges apart is more than just location; it's the dedication to natural raising practices. These cattle are reared on open pasture in the pristine environment of Victoria’s southern farming region. 

With clean air, nutrient-rich grass and no added hormones or antibiotics, the result is beef that’s both flavourful and ethically produced.

Grass-fed beef is leaner, higher in omega-3s and iron, and offers a depth of flavour that grain-fed beef often lacks. 

Southern Ranges takes that standard even further by selecting only well-marbled cattle, tenderness and eating quality every time.

The Rump Cap Cut – Underrated and Unforgettable

Known as Picanha in Brazilian barbecue culture, the rump cap is a triangular muscle located on the top of the rump. A thin line of fat separates it from the rest of the rump and features a thick, flavour-rich fat cap that renders beautifully during cooking.

While it’s less tender than a fillet, what it lacks in softness it more than makes up for in robust, beefy flavour. The MB4+ marbling in this cut ensures every bite is juicy and satisfying, without needing heavy seasoning or marinades.

The shape of the cut also makes it incredibly versatile; cook it whole and slice it against the grain, or portion it into thick steaks and grill them individually.

Cooking Recommendations

The Southern Ranges Rump Cap performs best with high-heat searing and controlled, even cooking. Here are three tried-and-true methods to get the most out of this exceptional cut:

• Brazilian Churrasco Style: Slice the rump cap into thick strips, fold them into a crescent shape, skewer and season with coarse salt. Grill over charcoal, turning regularly until charred on the outside and medium-rare in the centre.
• Whole Roast: Score the fat cap, rub with sea salt and herbs, then slow-roast fat-side up at 160°C until the internal temperature reaches 54–56°C. Rest for at least 10 minutes before slicing thinly across the grain.
• Reverse Sear: Cook the whole cut in the oven at low heat until almost done, then finish in a hot cast-iron pan or over flames to develop a crisp crust.

Regardless of your method, be sure to rest the meat properly and slice against the grain for maximum tenderness.

Packaging & Storage

Each rump cap is vacuum-sealed in food-safe, freezer-ready packaging to lock in freshness and extend shelf life. The packaging process also helps retain moisture, prevent oxidation and make portioning easier for home cooks or chefs alike.

• Refrigerated Shelf Life: Up to 10 weeks.
• Storage Tip: Store chilled at 0–4°C or freeze immediately upon delivery

If frozen, allow the rump cap to thaw slowly in the fridge overnight. Avoid using a microwave or hot water, as it can damage the texture of the meat.

Nationwide Fresh Delivery

Every Southern Ranges Rump Cap is packed and shipped using cold-chain refrigerated logistics, ensuring that your cut arrives chilled, never frozen (unless requested). We use eco-friendly insulated packaging to maintain a consistent temperature throughout delivery.

We deliver Australia-wide, with service to metro and regional locations in every state. Once your order is dispatched, you'll receive full tracking and delivery time estimates for peace of mind.

Whether you're in Melbourne, Sydney, Adelaide or Darwin, great meat is only a few clicks away.

Why Choose Carnivore Society?

At Carnivore Society, we do things differently. No artificial additives. No factory farming. Just premium Australian meat, sourced from producers we trust and delivered in peak condition. Our cuts are selected by experts, prepared by artisan butchers and handled with care from paddock to plate.

The Southern Ranges Rump Cap MB4+ is a true showcase of what happens when you combine natural farming, expert grading and proper butchery. It's bold, beefy and brilliant on the grill, just the way it should be.

Ready to Elevate Your Next Cook?

If you are looking for a cut that combines clean sourcing, reliable marbling and outstanding flavour, the Southern Ranges Rump Cap MB4+ belongs on your grill.

Ready to take your next cook to the next level? Order today and taste the difference that proper grass-fed Australian beef makes.