Beef Rump
While some butchers consider the rump part of the round, the rump primal cut comes from the top end of the animal. It contains less muscle and more fat than the round, giving it a reputation as slightly more flavorful and tender.
2-4 hours
Slow roasting/braising
Roasting
Also braising, slow cooking
$
Affordable
Where It Comes From
The rump is located at the top of the hind leg, between the loin and the round. It's sometimes included with the round primal, but when separated, it's valued for having more intramuscular fat than the leaner round cuts, which translates to better flavor and tenderness.
Popular Cuts from Rump
Rump Roast
Classic Sunday roast cut
Rump Steak
Flavorful, budget-friendly steak
Tri-Tip
Triangular cut, great for grilling
Picanha
Brazilian favorite with fat cap
Cooking Tips
- •Roast at 325°F for best results with larger cuts
- •Can be grilled if sliced into steaks and not overcooked
- •More forgiving than round due to higher fat content
- •Let roasts rest 15-20 minutes before carving
- •Slice against the grain for maximum tenderness
Popular Dishes
Pro Tip
The rump offers a nice balance between flavor and affordability. It has more marbling than the round, making it more forgiving to cook. For best results with rump roast, use a meat thermometer and pull it at 135°F for medium-rare, then let it rest.