Beef rump seems to perplex even the most avid cooks,who say it can be tough,chewy or dry. Perhaps this is why it's cheaper. Cooked properly,though,you get a juicy steak with heaps of flavour. The key is to look for the rump cap,which has a lovely fat layer on the top,and to also bring it to room temperature before cooking. This allows you to cook it quickly so that it stays juicy and tender.