The rump, a five muscled primal sitting in between the sirloin and the topside, is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. It is a great full flavoured piece of beef. The grains of each muscle that make up the rump run in different directions and have different textures and levels of tenderness. Further preparation of the rump is the removal of connective tissue and the removal of the rump flap. The rump can also be seamed into its five individual muscles. Each carcase has two rumps which make up around 5.6% of the carcase.
