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Meat cuts · International

Rump

A separate muscle group of the beef leg, from the rump where the loin meets the leg – for large steaks, roast beef and braising.

AI illustration of Rump
AI illustration

At a glance

Cut
Hindquarter: the rump at the top, where the loin meets the leg, next to the striploin; a separate muscle group of the leg made up of several muscles.
Ageing
In retail often wet aged in vacuum packaging, for example 21–30 days.
Production
Separated from the leg along the seams as a separate muscle group; the neighbouring tabulová špička (picanha) belongs to the silverside.
Use
Large steaks, roast beef, steak tartare and carpaccio; in Czech cooking also braising and roasting.
Substitutes
For steaks striploin, for braising and roasting other parts of the leg.

Where on the animal

Diagram: where the cut sits on beef – rump capRump: Beef – Rump cap. An approximate diagram; butchers divide the carcass in slightly different ways from country to country.

Beef

  • Rump cap

An approximate diagram; butchers divide the carcass in slightly different ways from country to country.

Květová špička is a separate muscle group (šál) of the Czech beef leg, corresponding to the rump (German Hüfte). It lies at the top of the hindquarter where the loin meets the leg, joins the striploin and reaches the sacrum. Its several muscles have grain running in different directions.

From beef breeds it is a prized steak cut with fine veins of fat and a full flavour; in Austria the steaks are called Hüferlsteaks. The British rump steak, cut across the whole rump, can fall apart. Czech cooks often braise or roast it, but it also suits tartare and roast beef.

Picanha, rump cap and Tafelspitz come instead from the neighbouring tabulová špička: the fat-capped triangular top of the silverside, which British butchery counts as part of the rump. The name “rumpsteak” is confusing as well: in Czechia it covers the rump and the adjoining end of the striploin; the German Rumpsteak comes from the back.

Techniques and tips

Related entries

Sources