Category:Beef Rump

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Beef rump is a medium-tender, medium-fine grained and boneless cut of a beef with obvious variation in tenderness throughout the rump. Beef rump is lean with a fat quantity on one side. Beef rump is generally used for mincing, stewing, or in the production of stocks, soups and sauces. Beef rump has three main cuts such as Eye of the Rump, Centre Cut and the Cap of Rump. Eye of Rump is a short, lean, log-shaped cut used for pan-frying, char-grilling or the barbecue. Eye of Rump is the tenderest cut of the rump and it is usually roasted whole. Centre Rump is a compact, chunky piece and it is thicker than the rump eye. The Centre Rump is generally used for roasting although it is less tender than the eye cut. Rump Cap is a plane, almost triangular piece, thinner at one end with a coarser grain, and is the least tender of all the beef rump’s cuts. Rump cap is used for preparing schnitzels, diced for stewing, or cut into braising pieces. Rump Cap can also be marinated in an acid-based mixture to help in tenderizing and served thinly sliced in warm salads

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