What is Rump Steak?
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the top half of an American-cut round steak primal or A British- or Australian cut from the rump primal, largely equivalent to the American sirloin.
Rump Steak Prices In South Africa
T-Bone Steak 300g x (3 pieces)
Tomahawk Steak 700g
Is rump steak expensive?
If you’re on a budget a Rump Steak won’t break the bank; it’s a cheaper cut, but rich and flavorsome. This cut is taken from the rump muscle at the top of the hind quarter and is of medium tenderness. This steak works well with a mustard or peppercorn sauce.
Is rump steak more expensive than sirloin?
Sirloin steak, on the other hand, tends to cost more than Rump steak and is taken from the middle back of the animal. Sirloin is well marbled with fat which gives it flavor and makes it nice and juicy.
Is rump steak a good cut?
Rump is a great everyday steak, cut from the rear. A slow-grown, mature rump steak cooked medium rare can prove to be both tasty and tender. It can also be used in stews and stir-fries when thinly sliced and is great for marinating. Rump steak is often referred to as Popeseye steak in Scotland.
How long should you cook a rump steak?
As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium, and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium, and 70C for well done.