Rump

Rump is the steak we recommend to anyone who wants real beef flavour without paying scotch-fillet prices — it’s one of the best value cuts in the shop, and a favourite with regulars who cook steak often enough to have strong opinions about it. It’s leaner and slightly firmer than scotch or porterhouse, which means it carries a deeper, more pronounced beef flavour, even though it doesn’t have the same marbling running through it.

How to cook it

Because it’s leaner, rump rewards a hot pan or grill and a short, sharp cook rather than a long, slow one. Medium-rare is the sweet spot. It’s worth resisting the urge to cook it much past that, since the leanness that gives it flavour also means it can toughen up quickly if it’s overdone. Bringing it to room temperature before cooking and resting it properly afterwards makes a real difference here.

It’s a versatile cut too — great whole on the barbecue sliced against the grain for a platter, but equally good cut into strips for a stir-fry, or diced for skewers on a summer night. Slicing against the grain after cooking is the single biggest thing you can do to make rump feel more tender on the plate, so don’t skip that step even if you’re in a hurry.

Our chargrilled rump with chimichurri recipe below is a great way to let the beef flavour do the talking — the bright, herby sauce cuts through the richness without masking it. It’s a dish that works just as well for a quick Tuesday dinner as it does for a weekend barbecue with friends, and it’s one of those recipes that’s hard to get wrong once you’ve got the basic technique down. If you’re stocking up for a barbecue, rump is a smart way to feed a crowd without blowing the budget, while still giving people a proper steak.

https://scqmeats.com.au/?s=steak&e_search_props=5f21628-126

https://www.australianbeef.com.au/apps/steak-mate/