Rump sits at the opposite end of the spectrum to fillet steak, so less tender and less expensive. But what it lacks in tenderness it more than makes up for in flavour. As the name suggests, rump is cut from the backside of the animal and it is a set of muscles that work hard as the animal moves. This means that it is tougher than the other ‘prime’ steaks, but still tender enough to be fried quickly and served rare if required.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
As rump takes on marinades well and can hold its own against stronger flavours, it can be a good choice for making skewers or kebabs. Sliced very thinly, it is also often used in stir-fries and Asian dishes which require very hot and very fast cooking. The popular Brazilian steak ‘Picanha’ is taken from the top section of the rump.
For help on cooking temperatures and timings, have a look at the BBC Good Food 'How to Cook Steak' page or their Rump Steak page.
