D-Rump
Description: The D Rump is prepared by removing the Tri Tip from the Rump. The D Rump consists of the Rump Cap and the Rost Biff, which is made up of 3 major muscles, the Rump Eye, Rump Centre and Rump Flap (located on the bottom).
Rangers Valley Recommendations:
The Rump is a large cut and is made up of 4 different muscles (Rump Cap, Rump Eye, Rump Centre and Rump Flap) which all have different characteristics. Therefore break the Rump into each of these cuts to get the best eating and profit performance.
Usage: Steaks, Roast, thin slice stir fry strips.
Price Point:
Low price point
(almost a 1/3 of the cost of Striploin)
Yield: Medium to High
Preparations:
- Remove Rump Flap from bottom of the D Rump - use the Rump Flap for braising dishes
- Remove the Rump Cap from the top of the D Rump by following the natural seam (Cut 1) the Rump Cap can be trimmed into Steaks by cutting across the grain
- Remove any external silverskin and fat
- Separate the Rump Eye and Rump Centre by cutting along the natural seam (Cut 2) the natural seam is easily recognised by the white fat line.
- Portion the Rump Eye into steak medallions.
- The Rump Centre can be either portioned into steaks or roasted
- Alternatively, the Rump centre can be cut into half (see Rost Biff Details) and portioned into medallions with a similar portion size to Rump Eye medallions.
