A great all-rounder, rump steak is a little firmer in texture than other steaks such as rib-eye or sirloin, adding character to the cut. It has a little less intramuscular fat and lends itself well to grilling or barbecuing, with less risk of charring than other steaks. We cut our rump steaks across the whole rump muscle, meaning you will get a little bit of the cap, canon and tail in each steak. 
 
This 1kg steak is cut very big, we recommend cooking these large steaks whole on a grill or BBQ then resting cutting to serve, otherwise if you ,prefer you can cut these into more manageable individual steaks before cooking.