By Samantha Lowe

A beef round rump cut, whether it is boneless or bone-in, is a flavorful meat, but it needs some care to prevent toughness when cooking. This cut of meat is usually wet-roasted or braised to prevent the meat drying out. However, the rump can also be sliced into steaks and pan-fried. Always choose prime or choice meat that has plenty of even marbling for the best steaks.

Rump steaks are lean but have a thick layer of fat running around them.

Step 1

Remove any excess fat that you do not desire on the steaks, while leaving a very thin layer on all sides to keep the meat moist while cooking.

Step 2

Place the bottom round part of the roast on the cutting board. Have the top round and eye of round facing upward.

Step 3

Situate the roast so that the ends are on either side of your body and the fat covering is facing you.

Step 4

Cut each steak 1-to-2-inches thick, cutting against the grain and parallel to the end of the roast, starting on the right-hand side.

Step 5

Place each steak in its own plastic bag. Seal and wrap each bag tightly in the butcher paper, tying it with a string.

Step 6

Place the steaks in the fridge and use within several days or place them in the freezer and use within 2 to 3 months.