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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

  1. Pat down rump with paper towel to remove any excess fluid.
  2. Lay rump fat side down
  3. Remove any excess fat
  4. Locate the seam between the cap and the rump centre
  5. Slice along the seam to remove the rump cap. Removing the cap make the rest of the rump easier to slice.
  6. Either slice the rump cap against the grain or keep it whole for roasting.
  7. Take the rest of the rump and start slicing from the large of the rump face.