How to Cut Rostbiff into Rump Medallions

Discover the versatility of Australian beef Rostbiff (HAM 2110) and learn how to break down the cut into uniform rump medallions.

Under the AUS-MEAT specification, Rostbiff 2110 is a boneless beef cut derived from the rump, leaving the gluteal muscle group after specified muscles and associated tissue are removed. 

In this practical butchery demonstration, see how to separate the rump side and eye side from the rump centre, remove the silverskin, divide and tightly roll the centre, then portion it into rump medallions.

Known for its pronounced beef flavour, Rostbiff is also a versatile cut in the kitchen. Beyond the medallions demonstrated here, it can be roasted or barbecued whole, cut across the grain into steaks, or sliced into thin strips for stir-fry applications.

For chefs, this makes Rostbiff an adaptable option that can move from a whole roast to individually portioned cuts, giving the same primal multiple menu applications.