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Rump steak - classic beef cut

Rump steak is a premium beef cut from the hindquarter, popular around the world. The meat has a fine texture with moderate marbling, making it exceptionally juicy when cooked properly. The ideal core temperature for medium rare is around 54 °C. Before grilling, allow the meat to reach room temperature and after cooking, let it rest for several minutes so the juices redistribute evenly.

Rump steak - classic beef cut
  • Rump steak comes from the flat muscle of the hindquarter.
  • In Anglo-Saxon butchery, rump steak is a separate cut, distinct from sirloin.
  • The ideal thickness for grilling is 2.5 to 3 centimeters.
  • After cooking, the steak should rest for at least 5 minutes to retain juiciness.
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