Most people buy their meat pre-sliced, but if you’d like to save some money – or simply learn more about beef cuts – purchasing a whole rump (or a whole scotch fillet or strip loin) is a great option.
When slicing steaks from a whole primal, the most important thing to remember is that you need to slice against the grain. Cutting the beef this way shortens the muscle fibres, and this ensures that you end up with tender beef.
How do you ascertain which way the grain is running? You need to look closely at the largest side of your beef portion, and figure out which way are the muscle fibres are travelling. Then, you need to make sure to cut across these fibres rather than alongside them.
Before you start cutting the whole rump into steaks, make sure to trim any excess fat. To cut the steaks, you will want to slice the rump into portions that are at least 2cm thick. Make sure to cut the meat with a very sharp knife, using a slicing motion – this will ensure that you don’t tear or bruise the meat.
And that’s about it! Watch the whole process in the Australian Beef video below: