Beef Rump

Beef Rump – Lean, Tasty, and Versatile

Beef rump is a lean, boneless cut taken from the hindquarter, specifically the upper part of the rear leg. Known for its robust flavour and firm texture, rump is a popular choice for a variety of dishes, offering excellent value for money.

Key Features:

• Cut Variations: Includes traditional rump steaks, prime rump, and bistro rump. Prime rump is a single muscle cut, offering consistent tenderness, while bistro rump is taken from the most tender part of the rump, resembling fillet steak but at a more economical price.

• Cooking Methods: Best suited to grilling, pan-frying, or roasting. Marinating can enhance tenderness and flavour, especially for thicker cuts.

• Taste Profile: Offers a rich, beefy flavour that stands up well to bold seasonings and sauces.

• Nutritional Value: A lean source of protein, appealing to health-conscious consumers seeking lower-fat meat options.

Culinary Applications:

• Steaks: Ideal for grilling or pan-frying; cook to medium-rare for optimal tenderness.

• Stir-fries and Kebabs: Thinly sliced rump works well in quick-cook dishes, absorbing flavours efficiently.

• Roasts: When prepared as a roasting joint, rump provides a succulent centrepiece for any meal.

Whether supplying to restaurants, catering services, or retail, beef rump offers a cost-effective, flavour-rich option that meets the demands of diverse culinary traditions.