Top rump pave steak

A small, tender, steak cut from the Top rump. With plenty of flavour.

Far too good to braise – it's best as a steak or a very small oven roast.

Don't be caught out by the word “Pave” – it simply describes the shape of the steak. Anything that resembles a cobble stone is called a Pave in French cuisine.

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.