Versatility is the word that best defines the eye of rump. Suited for barbecues, breaded steak, steak parmigiana or stroganoff, it is a lean cut with a layer of fat that helps maintain its juiciness and tenderness during cooking. Cut as a medallion from the rump core, it’s not the best option for those who like well-done meat, for it can dry out if on the fire for too long. If you want a succulent meat with a lot of flavor and personality, the eye of rump can become the star of your lunch or barbecue.