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The rump is a cut from the back of the carcase that is situated between the end of the loin and under the knuckle and silverside. It is deboned from the hip bone. It is made up of 5 main muscles of various tenderness and works well as a whole piece roasted or as a steak cut lengthways, but can be broken down and trimmed into individual muscles to create small slices or medallions to a thickness of your choice.


Secondary Cuts

Rump roast

Rump roast is a boneless piece of veal, cut from the hindsaddle over covering the hip bone. It’s made up of three of the five rump muscles that do little work, so has a combination of textures and levels of tenderness. Flavourful and succulent, rump roast produces a juicy and tender result when roasted in an oven or on a barbecue. It can also be sliced across the grain for stir-fries or diced in casseroles.

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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, each with its own texture, tenderness and flavour profile. With a firmer textured, rump steaks have a light flavour and are suited to fast, hot cooking methods.

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