Top rump – Escalopes or Minute steaks

There's plenty you can do with these. 

You can treat them as a Minute steak, braise them, hammer them flat for schnitzel or turn them into beef olives.

They're tender, juicy and there's virtually no fat on them. But, just make sure you don't overcook them as a steak or they'll end up tough and dry.

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 steak cuts.