A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcase.
A very full-flavoured piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried. It should have almost no presence of fat or marbling. As it is taken from a working muscle, rump steaks, or the whole rump joint may be a little tough, but they are full of flavour.
The steaks will generally be quite large in size, with steaks that are cut from the centre, or the eye of the rump being more tender, and they make very good grilling and frying steaks. You may have eaten very thin slices of rump, known as Minute Steaks, which are very good for cooking on the barbeque.
Sweet in taste, and with a buttery texture that simply melts in the mouth, these matured steaks come from the finest 100% grass.
How to cook a perfect rump cut of beef
Rump roast and rump steak is renowned for its flavour, but it may be on the tough side if not cooked properly. Rump steak tastes the nicest when it’s grilled or barbequed, whereas a rump roast of meat is best suited to braising or oven roasting.
Pan fry a rump steak in a frying pan or on a large griddle for best results. Remember a hot grill to sear then a low heat to cook further. Frying times for a ¾ inch/ 2 cm thick steak are as follows:
Rare – Fry or grill for 2.5 minutes both sides
Medium rare – Fry or grill for 3 to 3.5 minutes both sides
Medium – Fry or grill for 4 minutes both sides
Well done – Fry or grill for 6 minutes both sides
After cooking, leave the steak to rest for a few minutes before serving. If you’re planning on hosting a dinner party and serving rump beef, rather than cooking up six individual steaks, it’s probably best to buy a large joint of rump meat, cook it whole and share into portions.
Mouth-watering, simply gorgeous, succulent and juicy are all words that describe our delicious rump steaks.