This premium steak is cut from the centre part of the rump. The benefit is that a layer of thick gristle is removed and, because it is single muscle, the steak will not fall apart.
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.
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