The Rump


Rump is a cut of meat that comes from beef.

It comes from the conjunction cut between the lumbar and the thigh, located right on the back at the end of the loin and is a large, premium cut. Rump is a particularly tender piece and is best when braised, streaked, stewed and roasted, but can also be a delicious choice for grilling. Rump is especially versatile and can be used in place of many other cuts for dishes. It’s the traditional cut used for fettina and carpaccio.