Top rump centre-cut steak

These lean and soft steaks are cut from the tenderest part of the Top rump.

They're very popular in France as well as the rest of continental Europe – where they're known as Bullet steaks. 

Because they're so lean you shouldn't cook these beyond Medium-rare. You can braise them too if you want – but, in truth, they’re a bit too good for that.

Note Top rump – also called Thick flank – is a plump, boneless cut with a medium tender, lean, fine grain. It comes from the hindquarter - right next to the Topside and Silverside. And produces some great roasting joints as well as some near-but-not-quite premium steaks.