Wagyu Rump - Entire Rump

The whole rump, or D-Rump is widely used for mince or braising, but has application in Japanese food styles like Shabu Shabu or Yakiniku, used instead of striploin.

Also tasty when prepared as thin slices or cubes for grilling.

You can also separate the Rump Cap for some highly marbled steaks within.

• Refrigerated delivery
• All Futari Wagyu is 100% Fullblood Wagyu, bred near Two People's Bay, Albany in Western Australia.
• Futari Wagyu is pasture and grain-fed
• This product ships in vacuum-sealed packaging.

For delivered frozen products we recommend defrosting in the refrigerator, smaller cuts for 12-24 hours and larger cuts for 3-5 days.

To ensure the food safety and hygiene of meat products it is not advisable to leave meat out at room temperature for more than 2 hours.  

Futari Wagyu’s meat safety systems ensure lifetime traceability of livestock, quality assurance, no use of hormone growth promotant, responsible chemical and antimicrobial use, and the safety and hygiene of our red meat products. 

These systems include strict and consistent auditing and quality assurance programs.