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Boneless untrimmed rump with the tail muscle (TFL) removed.
This premium lean steak is cut from the most tender part of the rump; it contains no gristle and leaves no plate waste.
1
Boneless untrimmed rump with the tail muscle (TFL) removed.
2
Remove the cap muscle by cutting along the seam between it and the rest of the rump.
3
Separate the remaining two muscles by cutting along the seam between them.
4
Remove excess fat, gristle and connective tissue to leave exposed lean surfaces.
5
Slice the centre rump muscle evenly across the grain into…
6
“Premium” Prime Rump Steak.
7
Slice the side rump muscle evenly across the grain into…
8
“Premium” Bistro Rump Steaks.