Australia produces some great wagyu (Kobe) beef. A lot of what's labelled wagyu here is a cross - usually wagyu and black Angus. The best pure wagyu gets shipped to Japan or snapped up by top-end restaurants. The big demand is for the premium cuts - porterhouse, eye fillet, rib fillet, rib. The rump cap is one of the unloved bits. Treated with love, it produces deliciously satisfying meals.
The piece I bought (about 1.25 kg) was braised whole in red wine, veal stock, with garlic, bay etc. It had about 6 hours cooking at 130C. Braised red cabbage underneath with baby kale leaves tossed in a tablespoon of walnut oil and a little red wine vinegar. Roasted garlic aïoli. Heaven.
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