CONFIDENCE IN YOUR CUT

RUMP

The rump is a boneless five-muscled primal that sits between the sirloin and topside. There are two rumps per animal accounting for 3.8% of the carcase.

Extremely versatile rump can be sliced whole into rump steaks or subprimaled to reveal a range of cuts with varying textures and tenderness. Rost Bif is succulent with marked flavour and comes to full potential when roasted whole; Rump Centre is taken from the heart of the rump which rich flavour, it is lean and tender with satisfying chew; the Eye Side is a short, lean, log shaped muscle that has the tenderness of fillet and the flavour of rump - roast it whole or slice into medallions for an economic steak; Rump Cap rests on top of the rump and is tender with a layer of fat that flavours and moistens the meat as it cooks - makes a tender roast or juicy, petite steaks when sliced against the grain; tri tip is the small boneless cut that gets its name from its triangular shape - tender and full of flavour it can be cooked whole or sliced across the grain into steaks.

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