How to slice a whole Beef Rump
Whether you want to slice the entire rump for steaks, or keep the rump cap for a tender roast, rump is a versatile cut and one of the easiest cuts to slice.
Given the rump is a large cut, it’s crucial to chill your rump before slicing. Chilling your meat in the freezer for 10-15 minutes before slicing will help keep the meat in shape whilst slicing.
How to slice a whole beef rump
- Pat down rump with paper towel to remove any excess fluid.
- Lay rump fat side down
- Remove any excess fat
- Locate the seam between the cap and the rump centre
- Slice along the seam to remove the rump cap. Removing the cap make the rest of the rump easier to slice.
- Either slice the rump cap against the grain or keep it whole for roasting.
- Take the rest of the rump and start slicing from the large of the rump face.