Technically, yes, if the sciatic nerve has been removed from the adjacent meat (Genesis ch.32). Nikkur is the process of making an animal kosher by removingg chelev (forbidden fats) and the gid hanasheh (sciatic nerve).
It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer.
Since it is difficult to perform nikkur on the hind part of domestic animals, the entire hind part is usually sold to the non-Jewish market. This tradition goes back for centuries. In Israel, specially trained men are hired to prepare the hindquarters for sale as kosher.
Safe - quite probably Tasty - probably not.
rumsteck
Rump steak.
Calories in rump steak In rump steak cooked by overhead grilling or oven grilling there are:49 calories in 1 oz or 28g, or a 1 oz or 28g slice, of rump steak (lean only)171 calories in a small size steak, 3 and a ½ ounce, or 100g, of rump steak (lean only)196 calories in a small size 4 ounce, or 114g, rump steak (lean only)294 calories in a medium size 6 ounce, or 171g, rump steak (lean only)392 calories in a large size 8 ounce, or 227g, rump steak (lean only)784 calories in a very large size 16 ounce (1 lb) or 454g rump steak (lean only)171 calories in 3 and a ½ ounce, or 100g, of sliced or chopped round or rump (lean only).For the calories in salad and vegetables or fruits that are served with steak, here is a free vegetable/ salad chart, and here is a free fruit a calorie chart, that you can use as daily guides for either weight loss or weight maintenance.
The rear end of the animal.
I have never tried cutting rump like a steak, but if I were given one, I would try cooking it like a flank steak. I'd cut slits in it and marinate it in salad dressing or prepared soy marinade and grill it with a low flame for about 10 minutes on each side. Slice it thin against the grain to serve.
you can keep beef up to a year in the freezer
So long as the burger and all accompaniments are kosher, religiously observant Jews can eat it.
The tenderloin is the tenderest cut of beef.
If you desire the charcoal taste on your steak you might want to choose a fatty cut when grilling over charcoal. Usually a chuck steak or a skirt steak would be a great cut of steak for grilling.
Sirloin steak can be very good indeed, tender and full of flavour, provided it has been aged correctly. If you can get it from a good butcher it will be a very reliable cut of meat. Personally, though, I prefer rump steak.
Geckos are carnivorous animals. Therefore, they can eat steak. It's better that they are fed uncooked steak, as long as the steak is safe to eat.