Whole beef rump

How to break down a whole beef rump

1. Pat the rump dry with a paper towel.
2. Place the rump fat side down on a large chopping board and remove the pillow steak or muscle (the flap sitting on top of the rump). Trim the excess fat and sinew.
3. Identify the picanha or rump cap (the muscle that runs along the top of the rump, separated by sinew from the centre rump).
4. Loosen the centre rump from the picanha with your fingers, then use a sharp knife to separate it from the picanha until you reach the fat layer. Cut straight through the fat to divide into the centre rump and picanha.
5. For the centre rump: Trim the sinew and excess fat. Keep whole or alternatively cut into steaks of 2cm thickness against the grain for rump steaks.
6. For the picanha: Trim the sinew and excess fat. Keep whole or alternatively, cut into steaks of 2cm thickness with the grain for picanha steaks.

Roast rump

1. Break down the whole rump into two pieces
2. Preheat your oven to 200°C bake.
3. Rub the beef with olive oil and season with salt and pepper.
4. Bring a large casserole dish to high heat and sear the beef on all sides until golden brown.
5. Place the beef fat side up and cook in the oven until it has reached your desired level.
   For rare: Cook the centre rump for 105-115 minutes or the picanha for 55-65 minutes, or until an internal temperature of 49°C to 55°C.
   For medium rare: Cook the centre rump for 115-125 minutes or the picanha for 65-75 minutes, or until an internal temperature of 55°C to 60°C.
   For medium: Cook the centre rump for 125-135 minutes or the picanha for 75-85 minutes or until an internal temperature of 60°C to 65°C.
   For medium-well: Cook the centre rump for 135-145 minutes or the picanha for 85-95 minutes, or until an internal temperature of 68°C to 74°C.
   For well done: Cook the centre rump for 145-155 minutes or the picanha for 95-105 minutes or until an internal temperature of 75°C.
6. Set aside to rest for 15 minutes before slicing.