Rump Centre Steak

Primal: Round (US), Rump (UK)
Cooking Methods: Pan-Fry, Stir-Fry, Grill, BBQ
Good For: Budget, Dinner Steak
Fat Content: Low
Price: Budget

The Rump Center Steak is a lean portion of meat taken from the center of the animal’s Rump section. Low on tenderness, this area is exercised heavily by the animal, which accounts for its low fat content and the large number of connective tissues.

In order to yield the best results from cooking this portion of meat, it is best to use the slow, moist cooking methods that involve soaking the meat in a flavorful liquid (wine or stock) and let it simmer on low heat. By cooking it on low heat for several hours, the connective tissues covering the Rump Center Steak disintegrate and help the meat tenderize into a succulent tasting entrée. The only thing to remember when cooking this cut is to avoid overcooking it as it can turn tough and hard to chew when cooked past its ideal doneness.

This cut is taken from the hindquarters of the cattle and is generally lean except for a layer of fat on one side.

Rump literally means 'buttocks' or 'hip' area of the cow. This portion is taken from the central portion of the cow's hip section.

In the form of a roast, this cut has a layer of fat attached to it. When cut up in steaks, however, the fat is removed, yielding a virtully fat-free portion of meat that is recommended for those on a diet.

Popular Dishes: Stew, Braised Meat, Casserole

This information about Rump Centre Steak was sourced from our meat cut app