This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Rump steak is cut from the backside of beef cattle, just after the sirloin. Being a hardworking part of the animal, rump isn't as tender as other steak cuts, but it's the easy favourite for those who prefer flavour above all else. Rump should be cooked at high temperature with a thick pan or skillet which retains heat. It is priced lower than sirloin and ribeye, making it a great choice for midweek meals.
Consider buying rump steak in bulk. Great for BBQs when you have friends and family round.