Are you confused about the difference between flank steak and rump steak? While both cuts of beef are popular in many recipes, they are actually quite different in terms of texture, flavor, and cooking methods.
Let’s start with the basics:
What is Flank Steak?
Flank steak is a long, flat cut of beef that comes from the abdominal muscles of the cow. It is a lean cut with little fat marbling and a bold, beefy flavor that makes it a popular choice for grilling and marinating.
How to Cook Flank Steak
Flank steak is best cooked quickly over high heat to prevent it from becoming tough. You can grill it, broil it or pan-fry it for a few minutes on each side until it reaches your desired level of doneness. It’s important to let it rest for at least 5 minutes before slicing against the grain to ensure tender slices.
What is Rump Steak?
Rump steak comes from the hindquarters of the cow and is a larger cut than flank steak. It has more fat marbling than flank steak which gives it more tenderness and flavor.
How to Cook Rump Steak
Rump steak can be cooked using various methods such as grilling, roasting or pan-frying. However, due to its size and thickness, rump steaks are best cooked slowly on low heat such as in an oven or slow cooker. This allows time for all the connective tissues to break down resulting in a tender piece of meat.
The Main Differences Between Flank Steak and Rump Steak
The main differences between these two cuts are their location on the cow’s body, texture, and flavor profile. Flank steaks have less fat marbling which makes them leaner with a slightly Chewy texture but bold beefy flavour while rump steaks have more fat marbling which makes them tender with a rich, buttery flavour.
So, is flank steak the same as rump steak? No, they are not the same.
While both cuts of beef are delicious and versatile, they are quite different in terms of texture, flavor and cooking methods. Knowing the differences will help you choose which cut is best for your recipe.