Rump Steak

About Our Rump Steak

Rump is the value steak that still eats like a steak. It comes from the hindquarter, a muscle group that works harder than the loin, so the grain is coarser and the texture firmer. In exchange you get some of the deepest beef flavour on the animal and a price that lets you cook steak on a Tuesday rather than saving it for a birthday.

The rump is not one uniform muscle, and that matters when you cook it. We cut across it so each steak has a consistent grain direction, and we trim the sinew that runs through the less tender end. If you want the tenderest part of the rump specifically, say so and we will cut from the picanha end where the fat cap sits.

Rump rewards a marinade in a way that fillet does not need one. It also slices beautifully for stir-fries, kebabs and mshikaki. If you want it already marinated and skewered, we make beef mshikaki in the deli section with two days' notice.

How to Cook Rump Steak

• Cook no further than medium - rump firms up quickly past that point.
• A 2-4 hour marinade with acid (lemon, vinegar, yoghurt) noticeably softens the grain.
• Slice thinly and always across the grain, at a slight angle.
• Excellent for kebabs, stir-fries and pepper steak as well as whole steaks.
• If in doubt, cook it hot and fast, or slow and low - the middle ground toughens it.

Buying rump steak in Nairobi

We cut rump steak at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.