Rump steak is a popular cut of beef, but you should be careful not to undervalue it. It’s a tender cut with plenty of flavours, and it can be cooked in a variety of ways. It might not offer the glamour of other cuts, but there is plenty going for the unfancied rump steak. 

1. It’s a Tender Cut

Rump steak is a lean cut of meat that can be cooked in many different ways. It’s a great choice for anyone looking to eat a healthy, low-calorie meal that still tastes delicious. It’s also a great way to make sure you and your family are getting the nutrients they need. In addition to being a tender cut, rump steak is also full of flavour! It has a unique taste profile that makes it great for pairing with milder sauces and sides.

Most experts suggest cooking rump steak over high heat to sear it on each side, and then turning the meat down so it doesn’t burn. However, this can be a tricky task to master if you’re new to cooking steaks. It can be difficult to tell whether you’re getting a good sear on each piece of steak, or if the meat is actually too cooked. It can also be challenging to know whether you’re getting the right temperature for the meat. This is especially true if you’re cooking it rare, medium-rare or well-done.

2. It’s Full of Flavour

Picanha is a popular cut of meat, particularly for those who value taste above all else. It comes from the backside of the cow, a hardworking area, and while it may not be as tender as fillet or sirloin, it will more than makes up for it with a deep, mineral savoury flavour.

It should be cooked at a high temperature, using a thick pan or skillet that retains heat. Cook it medium to medium-rare and turn it regularly during cooking to ensure a consistent texture.

If you aren’t a fan of grilling or pan-frying, you can also cook rump steak in the oven. This will give it a lovely browned crust and ensure that it cooks evenly throughout the steak.

3. It’s Affordable

If you love steak but don’t want to break the bank, you need to know that rump steak is one of the best cuts for your money. It may not be as tender as fillet or sirloin, but it’s still packed with flavour and can be a great way to save money without sacrificing taste.

Rump is a hardworking part of the animal that works harder than its softer counterparts, but it’s also full of beefy, mineral, savoury flavours that make it more than worth it. And it’s incredibly affordable, with prices at restaurants and stores usually falling below the $30 mark.

Top-blade steak is another great budget option, and it’s actually the tenderest of all the rump cuts. It’s cut from the muscle that runs through the shoulder blade of the cow, so it delivers rich flavour and a smooth texture.

However, achieving the right interior doneness for this cut is more difficult than it is for flat iron steaks or tri-tips. The gristle running through a top-blade steak can cause it to toughen up if overcooked, so be sure to cook it no further than medium to keep the meat surrounding the gristle juicy. 

Never Judge a book….

Just because other cuts are more fashionable, it doesnt suddenly make rump steak n unnatractive option. In fact, some dishes work much better with rump compared to the other cuts. Plus, it definitely offers the most bang for buck.