John Myers
The rump steak is one of the classic beef steaks worldwide. Characteristic of the cut are its pronounced fat edge and fine fat marbling. Both give the meat its juiciness and taste. The rump steak is usually cut to a thickness of at least two centimeters and then weighs 200 to 400 grams. The fat should be scored slightly before frying to prevent the steak from rippling in the pan.
In Germany, the rump steak is cut from the loin of beef that borders on the prime rib. The Americans call this cut of meat “striploin”. Americans and Brits, on the other hand, understand a rump steak to mean a steak from the hip (hip steak in Germany). It’s a bit tougher and contains less fat. You can also use a rump steak to prepare our onion roast recipe, for example.
