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Rump Steak Guide

Rump steak is a relatively lean, boneless cut that is bursting with flavour. It is large and on the firmer side due to the area it is cut from, but is a great value for money steak making it very popular.

What is Rump Steak?

Rump is a boneless cut and due to its texture and flavour, is a perfect steak for fajitas, kebabs and stir-fries. As the rump of the cow is a well-worked muscle the meat is lean and less tender than other cuts, but is still full of flavour.

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Which Part of A Cow Is Rump Steak From?

The rump is cut from the hind section/ back leg of the carcass known as the round. Similarly to sirloin, the round is split into a top and bottom. The top round is referred to as the rump, whilst the bottom is referred to simply as the round or bottom round. The meat on the outer of rump is usually less tender, so is used for roasting and braising. However, rump steaks are cut from the centre, nearer the eye of the rump section as it is the most tender part, yet is still less tender than other steak cuts.

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How Much Rump Steak Is on A Cow?

As rump steaks are usually large cuts they are quite often served in individual cuts up to 16ozs, meaning the quantity per steer is dependent on how big they are cut. However, they can also be cut thinner known as minute steaks, in which case there will be more of per carcass.

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What Does Beef Rump Steak Look Like?

This steak cut has very little intramuscular fat, as it is quite a lean steak overall so will not have intricate marbling with only a few distinct white ribbons. It is a large, thick cut and should be a rich red colour, whilst, minute rump steaks are often small and flatter with even less fat.

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What Does It Taste Like?

Although it lacks marbling, rump is still a rich and flavourful cut, but not as much so as ribeyes and foreribs, which have a higher amount of fat. However, marinating is essential to tenderise the meat and including a strong acidic element such as red wine helps further. Marinating time should be a minimum of an hour for a 16oz rump.

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How to Cook Rump Steak

Rumps are best grilled, barbequed or pan-fried. A great tip for rumps is to sear on a hot grill first before cooking on a low heat. As minute steaks are thin, they are great for barbequing and can be tenderised by pounding. A variety of flavours complement rump such as garlic, ginger and peppercorn. Overcooking rump steak can make the meat extremely chewy, so it is best cooked to a lesser degree such as medium-rare.

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How to Store Rump Steak

To preserve meat by freezing, seal in an airtight container in a freezer that is a temperature of -18 degrees. When refrigerating, steak can last from 3 to 5 days and longer when vacuum packed.

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Explore Our Locally-Sourced Steaks

We have a wide selection of succulent prime cut steaks, ranging from the more renowned, prized cuts to those lesser known that can still be incorporated creatively into a dish to make a delicious meal at a lower price point.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

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The Tender One...

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

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The Juicy One…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

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The Bold One…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

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The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

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The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

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The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

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The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

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The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

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The Gaucho's Favourite One...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

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The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

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The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

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The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

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