Rump of beef is a large cut and benefits from being cut into sections to make cooking easier and more precise. The sinew that runs through the rump is tough to eat and is best removed before cooking.
Your browser doesn't support HTML5 video.
Rump of beef is a large cut and benefits from being cut into sections to make cooking easier and more precise. The sinew that runs through the rump is tough to eat and is best removed before cooking.
Rump of beef can be used in a range of steak recipes: Paul Heathcote seasons his with Soy and spice while Paul Heathcote keeps it simple and traditional in his Steak au poivre.