Nose To Tail

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

Rump Steak is an economical cut of Beef that is lean and does not contain much intramuscular fat either. This portion tends to be tough since it is one of the most active areas of the cow’s body and requires a long time to cook in order to soften up.

Ideally, Rump Steak should be cooked on low heat for several hours. To accomplish a great tasting plate of food with a Rump Steak, it should be cooked submerged in a liquid like cooking wine or stock. More flavors can be added by seasoning the meat well and accompanying the gravy with vegetables like carrots, celery and onions. When marinated for a good amount of time, this cut can also produce good results when pan-fried.

Rump Steak is taken from the upper part of the round.

In the American Beef terminology, 'rump' is referred to as 'round'.

When taken from the strip loin, one of the long sides of the Rump Steak is lined with fat.