Rump

In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and a texture that's slightly firmer than cuts like the sirloin.

Given its robust taste, the rump is particularly favored by beef connoisseurs who appreciate a meatier bite. Its texture, although less tender than some other premium cuts, offers a chewiness that many find satisfying, especially when cooked to perfection.

Rump steaks, sliced from this primal cut, are a popular choice for grilling, frying, or broiling. They benefit from a high-heat, quick-cooking method that sears the exterior and retains the juicy interior. Due to its leanness, it's advisable not to cook rump steaks beyond medium to preserve their moisture and flavor.

For those who prefer larger cuts, the whole rump can also be roasted, often served in traditional English pubs as part of a carvery. When aged appropriately, rump's flavors become even more profound, further enhancing its status in the beef hierarchy.