Rump Roast Defined

• Aptly named, rump roast comes from the hindquarters of the steer. Also known as bottom round, a whole rump roast ranges from 12 to 16 pounds, although it's usually sold in smaller portions. Rump roast has a smooth, uniform, rectangular or domed shape, making it an ideal choice for cutting into steaks. Left whole, this tough and inexpensive cut of meat demands long, slow braising to tenderize it. When cut into steaks, pound the meat with a meat tenderizer.

Make the Cuts

• To cut rump roast into steaks, lay the roast on a steady carving board. Using a sharp knife, cut the roast into 1-inch slices. Make the cuts in the same direction as the grain, the lines running through the steak. Refrigerate the steaks for four to five days if you don't plan to cook them immediately, or wrap them tightly in plastic wrap and freeze them at 0 degrees Fahrenheit for up to six months.

Using the Steaks

• Round steaks are tougher than some steaks and may not be as flavorful. Therefore, it's important to give them a bit of extra care during preparation. Pounding them with a meat tenderizer softens the meat fibers so the steak is more tender. Season them well, then dredge them in a combination of flour, salt, baking powder and spices and fry them in oil for chicken fried steak. Another option is to braise them with tomatoes, celery and onions for a hearty Swiss steak stew. To grill the steaks, marinate them first in a savory liquid, such as soy sauce combined with garlic and liquid smoke. When eating, slice the steaks against the grain, or in a direction perpendicular to the lines running through the meat. Cutting against the grain shortens the meat fibers, for more tender steak.

The Perks and Drawbacks

• Cutting steaks at home yourself isn't difficult, and you may be able to get better quality steaks for a reasonable price. Look for a rump roast that's firm and has some marbling. If possible, choose roast labeled "choice" or "prime." These labels indicate that the roast has been inspected by the U.S. Department of Agriculture, and given a high grade for tenderness, juiciness and marbling. Make sure your kitchen countertops, utensils and cutting board are scrupulously clean, though, or you may introduce more bacteria to your meat than you would if you bought it already cut from a butcher.