How to Cut a Rump Into Steaks

Written by samantha lowe
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How to Cut a Rump Into Steaks
Rump steaks are lean but have a thick layer of fat running around them. (Jupiterimages/ Images)

A beef round rump cut, whether it is boneless or bone-in, is a flavourful meat, but it needs some care to prevent toughness when cooking. This cut of meat is usually wet-roasted or braised to prevent the meat drying out. However, the rump can also be sliced into steaks and pan-fried. Always choose prime or choice meat that has plenty of even marbling for the best steaks.

Skill level:
Moderately Easy

Things you need

  • Beef round rump roast, boneless
  • Cutting board
  • Sharp kitchen knife
  • Sealable plastic bags
  • Butcher's paper
  • Butcher's twine
  • Scissors

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  1. 1

    Remove any excess fat that you do not desire on the steaks, while leaving a very thin layer on all sides to keep the meat moist while cooking.

  2. 2

    Place the bottom round part of the roast on the cutting board. Have the top round and eye of round facing upward.

  3. 3

    Situate the roast so that the ends are on either side of your body and the fat covering is facing you.

  4. 4

    Cut each steak 1-to-2-inches thick, cutting against the grain and parallel to the end of the roast, starting on the right-hand side.

  5. 5

    Place each steak in its own plastic bag. Seal and wrap each bag tightly in the butcher paper, tying it with a string.

  6. 6

    Place the steaks in the fridge and use within several days or place them in the freezer and use within 2 to 3 months.

Tips and warnings

  • Always be careful when handling a sharp knife.
  • Always wipe down and disinfect your work area thoroughly after you are finished cutting the steaks.

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