Steak

[o-o-o]

Is it a myth that Fillet and Sirloin steak are 'better' than Rump?

If you like your steak done anything more than medium rare does it really make any difference which you choose? I think Rump is more tasty.

And how to cook it? I want it 'well done' but still juicy.

[jen78]

I think it's the quality of the meat which makes more of a difference the rairer you have it.

I like mine well done and juicy so like rump but I imagine it would be very nice rarer due to the difference in texture.

[Clanad]

We raise beef for marketing here in the western U.S., so we are well versed on quality beef. Generally, there are two things that contribute to flavor...one being fat marbelling... small streaks of fat throughout the piece of meat, the second would be attached bone. For example, a T-bone steak is very flavorful, but cut the "eye" out (lower, smaller section) for a Ribeye, and it's just as flavorful because of th extra marbelling.
For tenderness, meat cuts from areas that aren't exercised strenously, such as loin and rib areas along the spine (think tenerloin or filet) are more tender that shoulder and rump cuts. That's not to say that, prepared properly, those cuts can't be acceptable, but can never reach the quality of loin cuts.Here, in beef country, a Ribeye is the most popular cut of steak. It should be at least 1 and 3/4 inches thick.. 2 inches is better and minimaly trimmed. It should be placed on hot grill for about 5 minutes, lifted with tongs (never a fork) turned 90 degrees and placed on the same side for another 3 minutes or so, flipped and the process repeated on the other side. This will produce a rare to medium rare final product, depending on the thickness. I religiously use an instant read meat themometer and look for 135 degrees for a red center. After removing from the heat, the interior temperature will coast on up to about 142 degrees (F) or so....
We butcher our own beef so as to dry age it properly, probably the most important aspect in producing an excellent cut...

[terambulan]

Rump is the tasties, fillet is tender but less tasty and sirloin is more fatty.

To get a rare centre:

Slice rump at lease 1.5in thick. Put into freezer bag & bash twice with hammer (breaks any sinews). Leave for 1min then freeze. Put frozen steak (sprinkled with salt) under full-heat grill for 5mins each side. Poke with fork to test whether cooked enuf to your taste.