The rump is a boneless five-muscled primal that sits between the sirloin and topside. There are two rumps per animal accounting for 3.8% of the carcase.
Extremely versatile rump can be sliced whole into rump steaks or subprimaled to reveal a range of cuts with varying textures and tenderness. Rost Bif is succulent with marked flavour and comes to full potential when roasted whole; Rump Centre is taken from the heart of the rump which rich flavour, it is lean and tender with satisfying chew; the Eye Side is a short, lean, log shaped muscle that has the tenderness of fillet and the flavour of rump - roast it whole or slice into medallions for an economic steak; Rump Cap rests on top of the rump and is tender with a layer of fat that flavours and moistens the meat as it cooks - makes a tender roast or juicy, petite steaks when sliced against the grain; tri tip is the small boneless cut that gets its name from its triangular shape - tender and full of flavour it can be cooked whole or sliced across the grain into steaks.
Rump Roast
Rump steak
Rost Bif
Rump Centre Whole
Rump Centre Steak
Rump Eye Side
Rump Medallions
Rump Cap Whole
Rump Cap Steak
Tri Tip
