Rump (UK)
In the UK, rump is the whole hip section between the sirloin and the leg: in US terms the top sirloin, the top sirloin cap (picanha) and the tri-tip. Rump steak is cheaper than sirloin and fillet, with more chew and more flavour.
US: Top sirloin (incl. cap and tri-tip) · UK: Rump · EU (NL): Staartstuk · TR: Sokum
Quick facts
Primal: Hindquarter (UK rump)
Tenderness: Moderately tender
Fat: Lean, with a fat cap on the top
Price: Good value
Best: Grill, pan-sear, roast
What is rump called in other countries?
| United Kingdom | Rump; rump steak. Muscles: rump cap, eye of rump, rump tail (tri-tip). |
|---|---|
| United States | No single cut. Top sirloin butt, top sirloin cap (picanha) and tri-tip. A US “rump roast” comes from the round and is a different cut. |
| Australia / New Zealand | Rump |
| France | Rumsteck; culotte (the cap) |
| Germany | Hüfte. Careful: a German “Rumpsteak” is cut from the striploin. |
| Netherlands | Staartstuk |
| Spain | Cadera |
| Turkey | Sokum |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
A UK rump is several muscles. The eye of rump is the most tender, the cap is the most flavourful and carries the fat, and the tail (tri-tip) has a grain that changes direction. Ask for steaks cut from the rump’s eye for the best eating, or buy the cap whole as picanha.
How to cook rump
- Grill
- Pan-sear
- Roast
- Rump steaks are best at 2.5–3 cm thick. Salt them ahead and pat dry.
- Sear over high heat to medium-rare or medium, turning every minute.
- Rest 5 minutes.
- Slice across the grain, and cut away any thick seams of sinew between the muscles.
Rump cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Rump nutrition facts
USDA has no entry for UK-style rump, because the cut doesn’t exist in the US. See top sirloin and picanha for the US cuts it is made of.
Related cuts
Top Sirloin (the US cut most of the rump becomes) · Picanha (the rump cap) · Tri-Tip (the rump tail)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- AHDB, Meat Purchasing Guide (UK cut names).