The Rump
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The Rump, NAMP 171 G, is a name for a Sub-Primal cut of meat from the Round Primal Cut of the hindquarters of a food animal.


The Beef Rump is available all year long. 


It most often refers to a Beef cut, but the anatomy is similar to Pork or Mutton. In the U.S., the use of the term Rump can mean the whole butt end of the animal from the Wedge Bone to the Aitch Bone, basically just before the tail. The Rump weighs 8.8 to 13 pounds (4-6 kg) and contains moderate amounts of fat. Depending on how it is trimmed it can have a significant layer of Fat, called “the Rump Cover,” or “Rump Cap.” Though we don’t find it sold separately in the United States or the United Kingdom, the Rump Cover is favored in Brazilian cooking for its rich flavor. See the nearby illustration of a U.S. Rump.

In the United Kingdom, Rump can refer to a triangular cut from the top end of the hindquarters just back of the Wedge Bone, approximately where the “Hooks” would be on the steer and down to the Sirloin/Round Tip.

At Smart Kitchen, we will be focused mostly on the Rump, as defined in the U.S., but as much of the area of the British Rump is contained within the U.S. Rump the information should apply equally to both cuts.

In either cut, the Rump is just a knife’s blade away from the Top Sirloin, and can be similarly tender and have good flavor, but because the muscles of the Rump do most of the work of propelling the steer from place to place and supporting its weight, it gets tough fast. In fact, the Rump is considered the 4th toughest sub-primal cut in the steer. It is made up of mostly the forward or anterior portion of the biceps femoris muscle, which itself is categorized as a “tough” muscle (18th toughest) in scientific testing by Gary Sullivan at the University of Nebraska because the elastin fibers are at least 4 microns in size. Tender cuts of beef have elastin fibers that measure only 0.6 microns.

The Rump contains 3 major bones: The Rump Bone (or Aitch Bone), the Femur and the Pelvis. When butchered, the Rump is usually portion cut into Rump Roast(s) or Rump Steaks. It is rarely used whole as the complete beef Rump, weighs, as mentioned, between 8.8 and 13 pounds (4 to 6 kg), would feed 10 to 12 people.

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


*A side note. In the U.S., Rump Steaks and Roasts are often called Manhattan Steaks or Manhattan Roasts but in Canada the name Manhattan Cut means a specialty cut, smaller round medallion of the Top Loin or Strip. Essentially, where the Canadians say “Manhattan,” the Americans might say “New York.”


When shopping for Beef Rump, look for The Beef Rump that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker. 


Raw Beef Rump should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Beef Rump is Marinated or oiled. Raw Beef Rump will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Beef Rump should be refrigerated for up to 1-3 days.

Culinary Uses

The Beef Rump is a tough Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tough, it can be Thin or Thick depending on how it is cut, it is Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand The Beef Rump would be (C, T1T3-T4, D, L).

With Rump meat from a reputable Meat Packer and a highly graded steer (Prime or Choice) thin, Raw slices of the Rump may be Pounded almost paper thin and dressed with lemon and olive oil for Beef Carpaccio

The Rump is tender enough to be cooked with a Dry Heat Method, like Roasting, especially if you are working with Prime or Choice graded beef. The Roasts are typically so large that over time the heat, in combination with the Beef's own moisture, helps break down the tough Connective Tissue called "Collagen" into Gelatin.

Moist Heat Methods, like Stewing can work, as can Combination Methods such as Pot Roasting or Braising. These latter methods are most often employed with the Rump.

Smart Kitchen’s Rump Roast Pot Roast Recipe is a good example.

For service, a good rule of thumb is to allow 6-9 ounces (170 g to 255 g) of Rump per diner. 

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Beef Rump as a Serving Size.

Gluten Free


Low Fat


Low Calorie