Rump

Taken from between the loin and the silverside, this cut yields rump roasts and rump steaks for grilling and frying. Although not as tender as fillet or sirloin (and hence considerably cheaper), rump steaks are considered by many to be the most flavoursome. Choose steaks with about 6 mm of fat on the outside edge and no gristle. Any tough sinews running through the meat should be lifted out with a sharp knife before cooking.