Rump steak is cut from the backside of beef cattle, just after the sirloin. Being a hardworking part of the animal, rump isn't as tender as other steak cuts, but it's the easy favourite for those who prefer flavour above all else. Rump should be cooked at high temperature with a thick pan or skillet which retains heat. It is priced lower than sirloin and ribeye, making it a great choice for midweek meals. Consider buying rump steak in bulk. Great for BBQs when you have friends and family round.