Meat

Rump

Pork rump is lean hip meat from the rear—suitable for roasting, cubing, and quick steaks if sliced thin. Less marbled than shoulder; best with brine, marinade, or sauce. Some markets use “rump” for specific leg muscles. Roast gently and slice thin; stir-fry strips hot and fast; stew cubes with enough liquid. Do not expect pulled-pork behaviour without long moist heat and still expect leaner shreds than butt. Good everyday meat when treated kindly.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPreparedRoastedSlicedSlow Cooked

Traits

Culinary PartEconomicalFirmRobustRumpVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 208

Amount per 100 g

Total Fat 12.1 g
Saturated Fat 4.74 g
Trans Fat 0.2 g
Monounsaturated Fat 5.18 g
Polyunsaturated Fat 0.95 g
Cholesterol 67.4 mg
Sodium 59.4 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.5 g
Water 62.3 g

Detailed nutrients

Energy 208 kcal
Water 62.3 g
Protein 21.5 g
Fat 12.1 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.95 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.77 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.92 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
Minerals 391 mg
- Major Minerals 389 mg
  - Calcium 25 mg
  - Sodium 59.4 mg
  - Potassium 305 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 67.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.77 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.92 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·

Minerals

Sodium: 59.35 · Potassium: 305 · Calcium: 25 · Iron: 1.5 ·

Rump of Pork: composition reflects this culinary part relative to the whole ingredient.

History

1200

European butchers sold pork rump as a family roast cheaper than leg centre.

1900

Stir-fry cuisines used thin rump strips for weeknight woks.

1950

School meals and canteens portioned rump for economical pork servings.