Meat

Rump

Rump is a group of muscles at the rear of the animal between sirloin and round—firm, well-flavoured, and less tender than loin cuts unless carved cleverly. British rump steak, Australian rump, and the rump cap (picanha/coulotte when taken as the cover) all come from this neighbourhood. The heart of the rump yields roasting joints; the tail and cap can be grilled as steaks if sliced thin or cooked carefully. It is prized for honest beef flavour at a mid-tier price and for roasting whole when from younger, well-finished cattle. Against-the-grain slicing is essential. Marinate or baste if the piece is lean; reverse-sear thicker steaks. In Brazilian-influenced kitchens the cap alone is celebrated; elsewhere the whole rump remains a Sunday-roast staple.