Prime rump steak

This is “the” definitive Rump steak.

The Rump sits between the Sirloin and the Topside. It's a cross between the bold, beefy, flavour of Sirloin and the firmness of Topside. 

The whole Rump divides into five cuts. Each has its own distinct variation of flavour and tenderness. You can choose between Pichana, Prime rump, Eye of rump, or Pillow steak.

What we have here is Prime rump steak, or if you're in France, Rostbiff. A large chunk of lean, flavoursome, steak – with no fat or gristle. 

It won't be as tender as Ribeye or Sirloin – but it's nice and juicy and packs a lot more flavour. Better still, it comes with a good “meaty” chew.

If you prefer your steak Well-done then this probably isn't for you. To get the most out of Prime rump it's best cooked to Medium-rare.