How to prepare Scotch Beef rump heart into centre cut Scotch Beef steaks

Let's look at the centre cut or the rump heart, solid little piece it’s still got some of the natural fats on but we just need to clean the primal up at this stage, remove that thick silver gristle where we run along to remove the Bistro fillets along the side, again choosing the tip of the knife to work behind this silver so we're not damaging the underlying muscle just making sure that we move the excess as these gristles go hard during cooking, so taking that off there and the other side here, silver gristles

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again just lightly skinning those off, little bit of blood meet along the side, then we just need to check the thickness we can remove all of this external fat, if we wish to leave it we just need to thin it out, so it's a fairly even thickness and then this the centre cut from the rump can be used for slicing, or it actually makes a good solid uniform joint but we will slice this so we can have natural fats still attached, we slice this then into our required thickness.

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