The rump is a boneless five-muscled primal that sits between the sirloin and topside.
Rump steak is made up of four of these muscles with differing tenderness.
A great all-rounder steak, rump is a little firmer in texture and are perfect for a variety of cooking methods.
Best Way To Cook?
Pan-fry, BBQ, grill, stir-fry
When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef.
Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew.
Sear over a medium-high heat turning only once.
Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.