Beef rump and sirloin are both popular cuts of beef that are often used in a variety of recipes. Whether you’re adding them to a dish as a filling for a larger meal like a pie or a stew, or you’re sticking them on the barbecue as part of a meaty buffet, both of these steaks are well worth adding to your dinner plans. However, many of your customers might not be aware of the different between the two cuts, so as a butcher, it’s your job to inform them.

While both of these cuts are delicious, there are some key differences between the two, and here at Butchers Equipment Warehouse, we’ve been one of the UK’s best suppliers of butchers knives, sharpening steels and butchers accessories for over 30 years. As a result, we know the ways in which these two products differ.

Beef rump

Beef rump comes from the hindquarters of the cow, also known as the round. This cut is lean and flavourful, but can also be tough if not prepared correctly. It’s often used for slow cooking methods such as braising or roasting, and is commonly used for ground beef as it is a relatively inexpensive cut. It’s the perfect option for those customers looking for full beef flavour for a low price. We’d recommend advising your customers to slow cook their beef rump steaks, as this makes the cut extremely tender and tasty to eat.

Sirloin

On the other hand, sirloin comes from the middle section of the cow, between the short loin and the round. This cut is tender and has a good amount of marbling, which makes it a popular choice for grilling, broiling, or pan-frying. Sirloin can be cooked to a range of temperatures, from rare to well-done, depending on your preference. When it comes to offering the perfect option for your customers to enjoy on steak night, sirloin hits all the right spots. The marbling on the meat renders beautifully when it’s pan seared, leaving a juicy and succulent steak that’s perfect with chips and peppercorn sauce.

What’s the difference between beef rump and sirloin?

The main difference between beef rump and sirloin is the location of the cut on the cow. While both are from the hindquarters, beef rump comes from the round and is a leaner cut, while sirloin comes from the middle section of the cow and has more marbling, making it more tender and flavourful. On the whole, it’s not uncommon for butchers to charge more for sirloin steak due to its tenderness and flavour.

In terms of cooking methods, as we’ve touched on above, beef rump is best cooked using slow cooking methods such as braising or roasting, while sirloin is better suited for quick cooking methods such as grilling or pan-frying. It’s also important to note that sirloin can be cooked to a range of temperatures, while beef rump is best cooked to a medium or medium-rare temperature to ensure it remains tender. A well-done rump can be a bit chewy and unpleasant to eat!

So, now you’re armed with ample information about the difference between rump and sirloin, it’s time to arm yourself with some quality butchers equipment to ensure your beef cuts are of the highest calibre. Luckily, you’re in exactly the right place for that.

At Butchers Equipment Warehouse we have all the butchers knives, butchers tools and butchers supplies you need for cutting and preparing the perfect steak cut. If you have any specific questions or you need any advice, feel free to call us on 01254 427761, and we’ll be happy to help however we can.