A rump steak is a classic, boneless cut of beef taken from the hindquarter muscle of the animal. It is widely celebrated across Australia for being one of the most cost-effective steak choices, offering a bold, deep, and traditional "beefy" flavour that easily outpunches pricier cuts like the eye fillet. What Makes It Distinctive Texture Over Tenderness: Because the rump muscle does plenty of work, the grain is firmer and tighter than a scotch fillet. It rewards correct slicing (always across the grain) with a satisfying, meaty bite. The Fat Cap: A great rump steak features a thick, distinct strip of white fat running along one side. Leaving this fat intact while cooking is vital to baste the underlying meat and keep it juicy.