I have been cooking steak for the best part of 3 decades. I have probably tried most varieties and cuts, and very conscious that the rump is the cheaper end of the spectrum. I have tried all sorts, including Wagyu, but consistently prefer the outcome from Rump. I am also half French, where I was brought up appreciating the blue/rare of the scale vs. well done. I have been buying SA's rump steak for a few years and typically really pleased. Every so often, the cut is obscure making it a bit more challenging to cook evenly but hey..who doesn't enjoy a challenge. Photo attached, served with air fried fries and chilli/garlic beans.