The Bottom Round (or “Outside Round”) cut of beef has one area that is tougher than the other, as it contains two different muscles. It is usually cut into two, with one cut being used for Bottom Round (or “Outside Round”) Roasts, and the other, a triangular cut, for Rump Roasts. Two or three rump roasts can be cut per cow.
See also main entry for “Beef Round”.
Standing Rump Roast
Rump Roasts are boned, rolled and tied, leaving a fat layer on one side. If the bones are left in, the roasts are called “Standing Rump Roasts.”
Note that this entry refers to the term rump as used in North America, not as used in the rest of the English-speaking world.
North American vs British Rump Cuts
Cooking Tips
As with all roasts from the Round area of the cow, don’t try to dry roast them. Use long, slow moist cooking.
Rump Roasts are tough, but with the right cooking, reward you with a very flavourful meat.