16oz Rump Steak

The rump is cut from the hind section/ back leg of the carcass known as the round. Similarly to sirloin, the round is split into a top and bottom. The top round is referred to as the rump, whilst the bottom is referred to simply as the round or bottom round.

Cooking Instructions

As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.

Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks.

4–5 minutes per side for a medium-rare finish.

Once cooked cover loosely and rest for five minutes before eating.

If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done