Boneless untrimmed rump with the tail muscle (TFL) removed.
Code: Rump B003
This premium steak is cut from the centre part of the rump. The benefit is that a layer of thick gristle is removed and, because it is single muscle, the steak will not fall apart.
Remove the cap muscle by cutting along the seam between it and the rest of the rump.
Separate the remaining two muscles by cutting along the seam between them.
Remove excess fat, gristle and connective tissue to leave exposed lean surfaces.
Slice the centre rump muscle evenly across the grain into…
“Premium” Prime Rump Steak.