Rump

The rump is cut from the *okovolok*—a mass of muscle located between the loin and the hind leg. In the UK and France, the rump steak has long been a bistro classic: it offers a deeper flavor than tenderloin and holds its shape better than most other cuts. Since this cut consists of several muscles with varying degrees of tenderness, a skilled butcher separates them along their natural seams to ensure each steak cooks evenly. Wet-aging softens the fibers and creates a well-balanced flavor profile. The rump is equally well-suited for pan-searing, a festive roast, or a quick stir-fry. It serves as a reliable menu staple for restaurants and a solid, dependable choice for home cooking.

Primal cut

Rump

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan, Oven