The rump is a boneless five-muscled primal that sits between the sirloin and topside. Rump steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture and is perfect for a variety. The rump is the division between the leg and the chine cut right through the aitch bone.
| Weight | 1-4 kg |
| Nutritional value per 100 g | 363 kcal |
| proteins | 12 g |
| fats | 35 g |
