Rump steak

The rump steak is located in the leg, where the tip of the hip meets the top sirloin on the rack of ribs. It is left to age together with the leg for a month. It has great texture, is juicy and has a lot of flavour, which is why it is fabulous for making steak tartare and fillet steaks, both on the grill and on a griddle cooked very rare, and for breaded fillets.