Caporegime
I must be one of the few who prefers rump, although the quality can vary massively in supermarkets.
Rump or Sirloin?
- Thread starter BUDFORCE
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Soldato
Rump or Sirloin then it's rump - much more flavour.
Other than those two cuts - ribeye ftw!
Other than those two cuts - ribeye ftw!
Permabanned
yep rump 16oz at aldi .. so much more flavour then sirloin.. rare .. simples
So reason I asked is we've been shopping online recently, the supermarket top range steaks only had sirloin or rump, I'd normally go ribeye.
Went for rump, didn't regret it, big juicy flavoursome, not too tough.
Admittedly we possibly got lucky, rump is more of a risk but paid off. Cooked well seasoned and oiled on a screaming hot gas BBQ, rare/medium rare.
Went for rump, didn't regret it, big juicy flavoursome, not too tough.
Admittedly we possibly got lucky, rump is more of a risk but paid off. Cooked well seasoned and oiled on a screaming hot gas BBQ, rare/medium rare.
Permabanned
with rump you can never (80%) go wrong when rare ->med rare .. it's one of the best steaks out there.. if i could get a ribeye for near the same price i would
Soldato
My favourite is rump, but it depends on if there's a sauce. If there is a sauce it's sirloin, if there isn't then it's rump.
Caporegime
We tend to get the Tesco finest rump roast and cut that in to 4 steaks, medium rare as for us the tougher the cut, the rarer the cook.
Don
They're great for a quick steak sandwich, or turn out great if chucked on the bbq quickly.
Caporegime
Steak manwich.
I'll slice them, lather in green chimichurri, fry and then slap in a warm buttered panini. Absolutely outstanding.
Also as for the original question - rump.
Soldato
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Normally I'd go for sirloin but possibly the tastiest piece of steak I've ever had was a bit of Argentinian rump at M on Threadneedle Street in London.
Soldato
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Off the back of watching his videos I have a whole fillet dry ageing in the fridge. It's been in there about 4 weeks and last time I checked it weighed 15% less than it did when I put it in there. The fridge smells amazing, so beefy! I think we'll be cooking some steaks this weekend.
Soldato
It's only 08:21 and now I want a steak sandwich 
They're something else aren't they! I stumbled across it a while back and never realised how much I enjoyed just watching good steaks getting grilled. I can't imagine how good that A1 Dry aged Wagyu would've been!
Looking forward to hearing about your results if you don't mind? As soon as we're in the new house I want to try it! Still need to by a vacuum machine thingy though
I think generally it's harder to buy a 'bad' cut of rump as compared to Sirloin or Ribeye, but the taste and overall mouthfeel of a rump is just bad. It doesn't even really qualify as a steak to me as the fat content and marbling is so minimal by design of the cut. It's just a preference thing of course, I have friends who only ever exclusively buy Rump of steak nights. For me though, never.
Sirloin every time.
Ribeye over that if the cut looks decent.
Sirloin every time.
Ribeye over that if the cut looks decent.
Soldato
- Joined
- 24 Sep 2015
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Sure! I'm going to weigh it again later so I'll grab a pic too. Last time I looked it was really dark and very firm to the touch. Should be tasty
Soldato
Rump for me but I always pick one with fine marbling and not big chunks of fat in. Same reason I'm not a fan of sirloin, the fat tends to be around the edge without much marbling which isn't as nice.
Just out of interest, why don't you like a Ribeye?