The AtlasIchibo (Aitchbone / Rump Cap Tip)
sweet marbled fat · lean umami · firm chew · complex
About this cut
The Ichibo, or Rump Cap Tip, represents the pinnacle of the beef round, particularly prized in Wagyu for its exceptional balance of lean muscle and intricate marbling. It offers a more robust, 'beefy' flavor than the loin cuts, characterized by a slightly firmer texture that provides a satisfying, sophisticated chew. The presence of a significant fat cap in high-grade Wagyu ensures a buttery, melt-in-the-mouth experience while maintaining the deep umami profile of the hindquarter.
Taste-DNA
This cut is the pointed tip of the m. biceps femoris, located at the caudal end of the rump near the aitchbone. Because this muscle supports the animal's movement, it develops a complex grain and a high concentration of flavor-carrying compounds.
Preparation
Cooking Guide
For Wagyu Ichibo, the Japanese Yakiniku method is superior: slice the meat thinly against the grain and sear over high heat for mere seconds to caramelize the sugars and render the fat. If cooking as a whole steak, aim for a medium-rare finish (52-54°C) to ensure the intramuscular fat fully softens without over-toughening the muscle fibers. Allow for a generous resting period to permit the internal juices to redistribute, and always slice perpendicular to the visible grain for maximum tenderness.
Core Temperatures
Portions per Person
The rich, sweet profile of rendered Wagyu fat paired with the mineral depth of the Ichibo demands a structured wine like a Rioja Reserva, where the tannins can cut through the marbling while complementing the meat's intensity.