A rump steak is a cut of meat from the rear of a cow. Since rump steak has a tendency to be a tougher cut of meat, it's important to prepare and slice it correctly to ensure the optimum flavour and texture. The steak contains little fat compared to other cuts of beef, so be careful not to overcook it as it may become tough. For the best taste, consider braising or slow-cooking the steak. Slice the meat across the grain, or muscle fibres, to make sure its tender.
Place the cooked rump steak on a cutting board.
Identify the rump steak's grain, or the direction in which its muscle fibres are going; cutting the steak against its grain will shorten the meat's fibres, making each bite tender.
Use a sharp knife to thinly slice the steak against, or perpendicular to, its grain at a slight angle.