Order rump steak online

Beef rump steak: a lean cut of steak with a robust flavor

A beef rump steak is a good choice if you’re looking for a steak with relatively little fat and a slightly firmer texture. The rump comes from the rear of the cow and is adjacent to the roast beef.

Compared to more marbled cuts like entrecôte and ribeye, the rump typically has less intramuscular fat. The steak’s character therefore comes more from the meat itself than from pronounced marbling.

At Kreutzers, you can buy rump steak online and choose from a variety of origins, cattle breeds, weights, and marbling levels.

Rump steak, beef rump, or steak rump?

These terms describe closely related products but are not entirely identical.

“Beef rump” primarily refers to the larger cut from the hind leg. A “steak rump,” on the other hand, is trimmed and prepared specifically for use as steak. Individual rump steaks can then be cut from it.

Definition	Meaning	Use
Beef rump	Larger cut from the leg	Roasting, portioning, steaks
Steak rump	Rump prepared for steaks	Cut your own steaks
Beef rump steak	Portioned slice from the rump	Skillet, grill
Rump fillet	A particularly tender cut from the rump	Quick-fry, medallions

If you buy a larger rump steak, you can determine the desired steak thickness yourself. Individual beef rump steaks, on the other hand, are already portioned for the grill or pan.

What makes a good rump steak?

When buying a rump steak, don’t just focus on the weight. The most important factors are the meat’s texture, cut, origin, and—depending on the product—marbling.

Relatively lean

The classic beef rump is one of the leaner steak cuts. This makes it appealing to anyone who prefers less fat than in a ribeye but still wants to prepare a classic beef steak.

However, “lean” doesn’t mean that every rump steak looks the same. Breed, the individual animal, and origin can significantly influence fat distribution. A heavily marbled Wagyu rump steak differs accordingly from a classic rump steak.

Fine to slightly firmer meat texture

A rump steak has a different texture than a particularly fine-grained filet. When properly cut and cooked, however, the meat remains tender.

The direction of the grain is especially important. Especially if you’re buying a larger beef rump in one piece, you should take care when portioning it to cleanly separate the individual muscle sections and then cut the steaks along the grain.

Rump steak, sirloin steak, or filet?

All three cuts are suitable for quick-frying, but each has its own distinct characteristics.

Cut	Typical Characteristics
Rump steak	Rather lean, with a tender to firmer texture
Rump steak	distinctive fat rim, firm texture
Beef tenderloin	particularly fine-grained, very tender and lean
Entrecôte / Rib Eye	more pronounced marbling and fat patterns

If you prefer a distinct fat rim, take a look at roast beef and rump steak. For particularly heavy marbling, entrecôte is a great choice.

You can find the full selection of different steak cuts under “Steaks.”

Beef rump from various sources

Even within the same cut, texture and marbling can vary. Depending on availability, Kreutzers offers beef cuts from different countries of origin and from different cattle.

These include, for example:

• Simmental beef cuts
• Argentine rump steaks
• Irish beef rump
• U.S. beef rump
• New Zealand beef rump
• Miyazaki-Gyu Wagyu Rump

The Wagyu rump, in particular, demonstrates why the statement “rump steak is always very lean” is too general. Depending on the cow and the degree of marbling, this cut can also have clearly visible intramuscular fat.

You can compare other beef breeds, origins, and cuts under “Beef.”

How to Grill a Round Steak Properly

Grilling a beef rump steak requires, above all, sufficient heat and controlled cooking. Since classic rump steaks have less fat than ribeye or entrecôte, you should take special care not to cook them for longer than necessary.

A simple process:

1. Pat the steak dry before cooking.
2. Preheat the grill to high direct heat.
3. Sear the rump steak vigorously on both sides.
4. For thicker steaks, continue cooking indirectly.
5. Check the desired level of doneness with a meat thermometer.
6. Let the steak rest briefly.
7. To serve, slice across the grain.

The exact grilling time depends on the thickness, weight, starting temperature, and desired doneness. Therefore, it doesn’t make much sense to give a specific number of minutes for every rump steak.

Pan-frying a rump steak

This cut is also easy to cook in a skillet. A heavy skillet should be well preheated so that the rump steak can quickly develop a crispy crust.

For thicker steaks, you can reduce the heat after searing or finish cooking the meat in the oven under controlled conditions. Here, too, a meat thermometer is more helpful than a general time estimate.

Salt and pepper are often enough for seasoning. You can find suitable rubs and other seasonings at Kreutzers under “Spices.”

Beef rump steak isn’t just a classic steak

Beef rump isn’t just for serving as a single steak on a plate. Larger cuts, in particular, can be portioned in a variety of ways.

For example, you can use the meat for:

• classic rump steaks
• steak strips for salads
• bowls
• Asian stir-fries
• Meat skewers
• Fondue
• Thinly sliced pan-seared meat

When preparing these dishes, you should also pay attention to the grain of the meat. Cutting across the grain results in shorter fibers and thus a more pleasant texture.

Quality and TKF at Kreutzers

When selecting beef, Kreutzers considers more than just the final cut. Breeders and producers are personally selected; products are inspected at multiple points along the value chain.

This includes inspections at the producer’s facility, upon delivery to Germany, during on-site inspections, and prior to shipping. You can find more information under Quality Criteria.

Individual rump cuts can also be offered as “TKF” (frozen-fresh). For this, Kreutzers flash-freezes surplus products before they reach their best-by date so that available cuts of meat can be utilized as fully as possible.

You can tell whether your beef rump is offered fresh or as “TKF” simply by checking the respective product label. You can find more information on this under “Frozen-Fresh.”

For shelf life and storage, refer to the information on the respective product and packaging.

Order rump steak online

Whether it’s a single beef rump steak, a larger rump steak to portion yourself, or a more marbled Wagyu rump: At Kreutzers, you can order rump steak online and select it based on origin, weight, and desired meat characteristics.

Especially if you’re looking for a relatively lean beef steak for the grill or skillet, the rump steak offers an interesting alternative to filet, rump steak, and ribeye.