Since taking over the business, we've largely stayed away from rump. The main reason was a limitation in our kitchen's butchery capabilities. Some cuts require more skill, time and confidence to break down properly, and we weren't quite there yet.
Time has passed, skills have developed, and the boss decided to bring a box of Angus rump into the kitchen!
A little about the cut…
Rump comes from the hindquarter and is a working muscle group. Unlike the tenderloin, it does more work, which generally means more muscle structure and a firmer bite.
But that's also where rump gets its character.
Three muscles, three different personalities:
1. Rump Cap (Picanha)
A beautiful balance of tenderness, texture and rich beef flavour, with its distinctive fat cap.
2. Rump Eye
Lean, relatively tender and juicy when cooked correctly.
3. Rump Centre
A firmer bite with a classic, robust beef flavour. The traditional rump steak.
Rump may not have the buttery tenderness of an eye fillet, but it offers something different: satisfying texture and a deeper, more traditional beef flavour.
Great steak isn't always about tenderness. Sometimes, it's about flavour.
I'll be honest, rump is still not my favourite cut, but it's certainly growing on me!
We started with the Rump Cap, and now all three cuts are on offer.
There is a possibility that rump might earn a permanent place on our menu, provided we sell through this first box quickly enough.
Let's see how we go!
