How to Cut a Rump Into Steaks (6 Steps)
A beef round rump cut, whether it is boneless or bone-in, is a flavorful 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.
Things You'll Need
- Beef round rump roast, boneless
- Cutting board
- Sharp kitchen knife
- Sealable plastic bags
- Butcher's paper
- Butcher's twine
- Scissors
Instructions
-
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.
-
Place the bottom round part of the roast on the cutting board. Have the top round and eye of round facing upward.
-
Situate the roast so that the ends are on either side of your body and the fat covering is facing you.
-
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.
-
Place each steak in its own plastic bag. Seal and wrap each bag tightly in the butcher paper, tying it with a string.
-
Place the steaks in the fridge and use within several days or place them in the freezer and use within 2 to 3 months.
Previous:How to Marinate Vegetables
Next: How to Blanch Lettuce
Cooking Techniques
- What is traditional cookery?
- How to Remove Cherry Pits (5 Steps)
- How to Use a Cuisinart Julienne Blade
- How to Use an Electric Pressure Cooker for a Frozen Roast
- How to Substitute Tomato Paste for Tomatoes (4 Steps)
- How to Boil a Roast of Pork
- Pale Ale in Cooking
- What are the physical properties of a frying pan?
- How do you cook muskellunge?
- How to Cook Frozen Bhindi
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
