Thin Cut Rump Steak (5–7 mm thick)

The Rump is removed from the Silverside by a square cut.

Rump.

Remove excess fat and gristle including the small group of muscles which lie …

… under the tail bone as illustrated. Temper the rump to -2°C and cut into 5–7 mm thick steaks.

Thin Cut Rump Steaks.