Rump of beef is a large cut and benefits from being cut into sections to make cooking easier and more precise. The sinew that runs through the rump is tough to eat and is best removed before cooking.
1
Begin by removing the cap on the top of the rump. Carefully run your knife along the sinew that connects the cap to the main part of the meat until it comes away
2
Remove the excessive fat from the cap and reserve for use elsewhere
3
Slide your knife under the layer of sinew on the rump cap and cut away from yourself keeping the knife close to the sinew so as not to cut into the meat
4
Trim away any excessive fat from the main part of the rump then turn it over. Carefully remove the small fillet of meat on the underside of the rump and reserve
5
Next you need to locate the sinew that runs through the middle of the meat; you will be able to see it clearly from the side of the rump
6
Using the tip of your knife follow the sinew down through the meat until you get to the thicker part of sinew, cut through into two pieces
7
The sinew will now be exposed and can be removed from the third cut of meat
8
Finally, cut the remaining piece of meat in half and remove the large chunk of sinew, the trim can be minced and used for sauce
Serving suggestions
Rump of beef can be used in a range of steak recipes: Paul Heathcote seasons his with Soy and spice while Paul Heathcote keeps it simple and traditional in his Steak au poivre.
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