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Beef

Rump

Rump

the upper part of the lumboabdominal section of the hindquarter, without the tenderloin, with a fat cover, considered to be the best cut of beef carcass. This is a cut most delicate in flavour. The rump is most often roasted, fried and grilled; also served as steaks, rump steaks, and beefsteaks. The highest-quality meat is used for the preparation of steak tartare.