Ensuring you have a great steak experience starts with sourcing quality meat that’s expertly butchered, then choosing the right cut. To make this process as easy as possible, look no further than The Village Butchers. Our quality assurance means our customers get the best meat for their money. We also have a range of sauces, rubs, pickles, and wines to elevate your steak dishes.
Is rump or sirloin better?
Differences Between Rump and Sirloin
For steak and BBQ lovers, rump and sirloin are usually what’s thought of when someone mentions beef steak cuts. They’re both popular choices in restaurants and local butchers, but perhaps for different reasons. What are the reasons for these steaks’ success and more importantly, which one is better?
Further down, we’ll be delving into the characteristics of rump and sirloin to see what sets them apart and help you decide which is best for you.
The first difference between rump and sirloin is where each cut comes from. The former gets its name from the rump section of the cow, found at the top of the hindquarters. Sirloin is also named after the sirloin area, which sits in the in between the rump and fore-rib.
Rump steak comes in a few varieties – prime rump steak, regular rump, and bistro rump steak. Traditional cuts are made up of three separate muscles with a small layer of fat. Prime rump steak consists of a single muscle which results in less connective tissue. Finally, the bistro steak is trimmed down to become smaller. It gets taken from the most tender part in the middle of the rump.
Sirloin has a few more steak variations, including bone-in sirloin, porterhouse, sirloin joint, fillet, and sirloin steak. Each of these steaks has its own unique characteristics that affect flavour and tenderness. For instance, the fillet has far less fat than the other sirloin cuts while the porterhouse comes with the bone in. To keep things simple, we’ll be comparing rump to a classic sirloin steak.
Pros Of Rump vs Sirloin
Pros Of Rump Vs Sirloin
When choosing the right steak, it’s best to focus on the strengths of the cuts you’re comparing. This won’t just be focused on flavour either. Some people may place a higher value on serving size, leanness, recipes, cost. As such, these are all important factors you should consider when deciding which is better.
Sirloin is the widely regarded winner here. The rump is a very hard-working part of the animal, meaning the meat is a little leaner. In contrast, the sirloin (particularly the fillet) area contains muscles that are hardly used. It also tends to contain more fat than rump steaks, which adds to its tenderness. However, rump steak can achieve a high level of tenderness when it’s prepared well.
Both sirloin and rump steak have wonderful flavour profiles. Sirloin is usually richer thanks to its distribution of fat marbling. Rump steak, while robust in flavour, is slightly milder when compared to sirloin. This is due to the leanness of its meat. Our rump steak is aged to deepen its flavour.
Sirloin steak is a premium beef cut due to its quality reputation and scarcity. A cow will produce less meat from the sirloin than from other parts. Rump is far cheaper in comparison, with a rump steak often being around half the price of a sirloin. Cost can vary depending on the type of steak you’re buying. For example, a prime rump steak is more expensive than a regular one. For sirloin, the fillet steak is the most tender and smallest cut that comes from the sirloin.
Any high-quality beef cut can be put to great use in a range of dishes. We’d say sirloin is better as a standalone steak than rump. However, both are available through The Village Butchers as beef roasting joints. We offer boneless beef rump joints and rolled beef sirloin joints which are perfect for large gatherings or Sunday dinner.
Steak Cooking Methods
Steak Cooking Methods
Due to the differences between the two cuts of meat, you won’t get the same results by applying the same cooking method to both. Instead, we advise using different cooking techniques to get the best results. That way, once you’ve tried a great version of each steak you can make a fully informed decision on which is better. To that end, we’ve put together a quick cooking process recommendation for each steak.
Due to the lean nature of rump steaks, a high heat method often works best. We’ve chosen pay frying, for which you’ll need to:
- First bring the steak up to room temperature, pat dry and season with salt and pepper.
- Heat a cast-iron skillet or heavy-based frying pan on high.
- Once the pan is hot, add a drizzle of oil and place the steak in the centre.
- Turn the steak approximately every 35 seconds to ensure even cooking. The total cooking time should be 3 minutes for rare, 4 and half for medium, and 7 and a half for well done. Although, this can vary depending on thickness.
- You can add butter and any herbs you’d like during the cooking process for optional basting.
- Once a crust has formed and the steak has reached your desired doneness, remove and place on a plate.
- Cover with foil and leave to rest for 5 minutes before serving.
You can get great results by following a similar pan-frying method for sirloin steaks. However, we recommend grilling for the ultimate flavour experience. For this, you’ll need to:
- First leave the steak at room temperature for around an hour. Rub with oil and season with salt and pepper. The oil doesn’t need to be applied if your steak has been marinading in the fridge.
- Preheat the grill to roughly 250°C.
- Sear the steak for around 2 minutes a side, then move it to a cooler part of the grill for the remainder of the cooking time.
- Cook for 1 and a half minutes for rare, 2 and a half minutes for medium, and 4 minutes for well done.
- Remove, cover with foil and leave to rest for 5 minutes before serving.