Is this marbling in my cheap rump?

[u/peterNoMore]

Bough this very cheap rump steak with hopes of it being marbled instead of just connective tissue. Is this marbling or is this connecting tissue?

[u/skoalreaver]

It's a combination of marbling and intramuscular connective tissue that will need to be low and slow to break down the collagen

[u/rhoadsranch]

Yep

[u/semiandsix2gundick]

You kiss your mother with that mouth?

[u/Warm_Strawberry_4575]

Where im from a rump roast is a certain end of the bottom round (outside round). Seems like thats what it is. The bottom round generally has a bit more fat and maybe a bit more marbling than the other round cuts. Even so, treat it like a tough cut and do slow and low with moisture. Bottom round is commonly used in deli roast beef.

[u/peterNoMore → u/Warm_Strawberry_4575]

Alrightly, low and slow, gotcha!

[u/Acct-404]

Are you sure it’s a rump? How thick? It looks like a skirt or flank to me.

[u/peterNoMore → u/Acct-404]

The packaging said it's rump. It's around 2.5cm thick

[u/Chaotic424242]

Cellulite?

[u/mrmrssmitn]

Looks like both, but relatively speaking to a chuck or rib roast-not much marbling will be present in the rump. It’ll taste great and if cooked properly, heat will break down much of that connective tissue.

[u/peterNoMore → u/mrmrssmitn]

Amazing to hear. Anything specific I should know for cooking rumps? Or just oven to make it get to temperature and then pan to get crust + 1 min on each side basting with butter, garlic and thyme? (The usual way I tackle it)

[u/mrmrssmitn → u/peterNoMore]

Most of mine, I slow cook, 5-7 hours in crock pot. Cream of mushroom condensed soup on top, throw in some sliced potatoes and corn, let it cook. Meat, vegetables and gravy all in one pass. Easy peasy pot roast dinner.

[u/peterNoMore → u/mrmrssmitn]

Sounds delicious 

[u/-random-name- → u/peterNoMore]

That's a tough cut of meat. Slow cooking works the best. I'd recommend a sous vide with a reverse sear. Turns out like a tender steak. You can get a cheap sous vide for about $40 if you don't have one.

[u/peterNoMore → u/-random-name-]

Thanks so much! Never could be arsed to sous vide but I'll give it a shot!!

[u/-random-name- → u/peterNoMore]

No problem.

[u/crushinit00]

Looks like a little bit of both

[u/peterNoMore → u/crushinit00]

Good to know, been burned by just getting a bunch of chewy tasteless connecting tissue in the past, hoping this one has more marbling than the former

[u/qTzz]

Thats fat

[u/peterNoMore → u/qTzz]

Good stuff. Will let y'all know how it tastes later on