Beef – Rump Steak


Approx 275g.

A classic steak cut, rump is at the opposite end of the spectrum to fillet. What it lacks for in tenderness, however, it more than makes up for in flavour.

It is still tender enough to be fried quickly and served rare (if desired). Rump steaks are also a good choice when making kebabs or skewers, as they take on marinades very well. It can also be sliced very thinly and used in stir-fries or Asian dishes, which require very fast and hot cooking.

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