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Rump

Rump is prepared from a Rump by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.


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Secondary Cuts

Rump roast


Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It’s made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Full of flavour, rump roast is succulent and tender when roasted or diced for casseroles.

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Rump cap


The rump is a boneless five-muscled primal that sits between the sirloin and topside. Rump cap is the cut that rests on top of the rump. Because it’s not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Rump cap makes a tender roast, or you can slice it against the grain for petite steaks and tender stir-fry strips.

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Rostbif


Cut from the whole rump, rostbif contains three of the five boneless muscles that make up the rump primal, including the eye of rump, centre and rump flap. Because the grains of each muscle have different textures and levels of tenderness, rostbif is succulent with a marked flavour. Its rich flavour reaches full potential when roasted whole or you can carve it across the grain into steaks or thin strips for a stir-fry.

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Rump steak


The rump is a boneless five-muscled primal that sits between the sirloin and topside. Rump steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture and are perfect for a variety of cooking methods.

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Rump centre steak


The rump centre steak cut is taken from the heart of the rump - a five-muscled primal sitting between the sirloin and the topside. This cut has a rich and generous depth of flavour. It’s lean and tender with a satisfying chew.

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Rump medallion


Rump medallions are cut from the eye of rump, one of the five muscles that make up the whole rump. This short, lean, log-shaped muscle has the tenderness of tenderloin and the flavour of rump. Medallions are perfect for fast cooking whole, or you can slice them for stir-fries.

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