Round, oval shape of red meat, with fat on the out side and grained meat on the inside
Variances of red and pink, white or yellow fat, Raw meat flavour.
Rump Steak & Rump Tail
Anteriorly by a line from the junction of the lumbar and sacral vertebrae passing through the point of the hip and continuing to the flank edge. The rump is completely de-boned.
For Rump Steak Recipes, click here.
The tail of the rump extending ventrally from the main rump muscle
(centre rump) is separated completely along the natural
muscle division and removed. The resulting cut has a 'D' shape.