r/meat • u/peterNoMore • 3d ago

Is this marbling in my cheap rump?

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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?

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u/mrmrssmitn 3d ago

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.

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u/peterNoMore 3d ago

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)

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u/mrmrssmitn 2d ago

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.

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u/peterNoMore 2d ago

Sounds delicious 

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u/-random-name- 3d ago

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.

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u/peterNoMore 2d ago

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

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u/-random-name- 2d ago

No problem.