Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The traditional slice of rump steak, cut across the whole primal, yields a cross section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the meat.
The fat border, which runs along the curved side, is easily removed if desired. It is perhaps because of these factors that this versatile beef primal cut is passed over for more expensive and tender prime cuts of beef by many chefs and restaurants.