Rump (topside) of beef

A large cut from the rear of the carcass above the leg, lean red meat with a large grain and a rich taste, for roast beef, steaks, goulash and beef stroganoff.

Rump (topside) of beef is a large cut from the rear of the steer's carcass above the leg, lean red meat with a large grain, minimal fat and a firm but not tough texture, with a rich beef taste. It is roasted as a large joint (roast beef), cut into steaks for quick frying, braised and slow-cooked for goulash, beef stroganoff and stews, sliced thin for carpaccio and used for mince and roulades.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Rump (topside) of beef, Raw: Calories 145.0 kcal, Proteins 21.7 grams, Fats 6.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories145.0 kcal

Proteins21.7 grams

Fats6.5 grams

Carbohydrates0.0 grams

Rump (topside) of beef, Boiled: Calories 179.0 kcal, Proteins 31.3 grams, Fats 6.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories179.0 kcal

Proteins31.3 grams

Fats6.0 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 69 g cooked

Rump (topside) of beef, Stewed: Calories 252.0 kcal, Proteins 29.9 grams, Fats 14.7 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories252.0 kcal

Proteins29.9 grams

Fats14.7 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 72 g cooked

Rump (topside) of beef, Baked: Calories 228.0 kcal, Proteins 31.3 grams, Fats 11.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories228.0 kcal

Proteins31.3 grams

Fats11.4 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 69 g cooked

Rump (topside) of beef, Fried: Calories 192.0 kcal, Proteins 30.0 grams, Fats 8.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories192.0 kcal

Proteins30.0 grams

Fats8.0 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 72 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Steak Sandwich with Mustard MayoAmerican cuisine | Main courses

Recipe taken from the book "The Art of the Perfect Steak" by Marcus Pohlman. "This sandwich with perfectly browned thin steak can be made in a flash. Juicy, crispy, creamy and fresh all at once - the perfect lunch or light late supper.

Baked Rump Steak with Blueberry SauceAmerican cuisine | Main courses

Recipe taken from The Art of the Perfect Steak by Marcus Pohlman. "Rump is a cut of meat rarely used for steaks, but it is usually less expensive, is much like roast beef, and can be served with a blueberry sauce that is very easy to make.