Dry-Aged Rindersteakhüfte

Dry Aged Beef Rump Steak – Lean, Flavourful and Versatile

The beef rump steak comes from the hip of the beef and forms part of the hindquarter. It is a popular steak cut because it is relatively lean, fine-grained and full of flavour.

Compared with fattier cuts, rump steak contains less intramuscular fat but still offers a pronounced beef flavour. Its texture is slightly firmer than classic tenderloin, while remaining pleasantly tender and juicy when prepared correctly.

Through the dry-aging process, the meat loses moisture in a controlled way. This concentrates the flavour and can create slightly nutty and savoury notes.

Where is beef rump steak located?

Beef rump steak comes from the hip of the beef, which forms part of the rear hindquarter.

The muscle in this area has a fine texture and is comparatively lean, making it particularly suitable for steaks that are cooked quickly at high temperatures.

What is the difference between beef rump steak and beef hip filet?

Both cuts come from the hip of the beef but differ in texture and cut.

The beef hip filet is smaller, particularly fine-grained and tender. The beef rump steak has a slightly firmer bite, a more robust texture and a stronger classic steak character.

For anyone looking for a lean steak with a pronounced beef flavour, rump steak is an excellent choice.

Flavour and texture

Dry Aged Beef Rump Steak has a rich and balanced beef flavour.

The maturation process adds additional depth and can develop slightly nutty and savoury notes.

The texture is:

• fine-grained
• relatively lean
• juicy when cooked correctly
• slightly firmer than tenderloin
• rich in flavour

250 g or 300 g?

Dry Aged Beef Rump Steak is available in two sizes:

250 g: ideal as a classic steak portion
300 g: for a more generous steak portion

Both sizes are perfect for grilling or pan-searing.

Preparing Dry Aged Beef Rump Steak

Beef rump steak is particularly well suited to searing or grilling.

As the meat is comparatively lean, it should not be cooked for too long. Higher core temperatures can make the steak drier and firmer.

Before cooking, remove the steak from the packaging and pat it dry.

Heat a heavy pan or grill to a high temperature. Sear or grill the steak firmly on both sides until a good crust has formed.

Then reduce the heat or move the steak to an indirect heat zone and continue cooking until the desired level of doneness is reached.

Recommended Core Temperatures

Rare: approx. 48–52 °C
Medium Rare: approx. 52–54 °C
Medium: approx. 55–57 °C
Medium Well: approx. 58–60 °C

Beef rump steak stays particularly juicy when served medium rare to medium.

After cooking, allow the steak to rest for several minutes so the juices can redistribute evenly.

When slicing, cut the meat across the grain for a particularly tender bite.

Salt and pepper are often all that is needed for seasoning. Rosemary, garlic or herb butter also pair very well with its rich beef flavour.