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What exactly is a "rump" roast??

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I know that some cuts of meat have multiple names...depending on where you live in the country. What is "rump" Is it chuck, tenderloin? Anyone know? Thanks

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  1. I believe rump roast is the same thing as round or eye of round roast, cut from the hindquarters, one of those not very tender roasts that is enhanced by low and slow cooking.

    1. It's cut from the round - basically, it's exactly where you'd think the rump would be.

      1. A Rump roast is most often a bottom (outside) round, cut from the sirloin end of the round (different muscle from the eye). Somewhat tough, some marbling - can be braised or roasted. Traditionally used for thin sliced roast beef by deli's etc. I buy the whole bottom round for $1.99/lb at BJ's - usually about 12 lbs - then cut in half and freeze. Roast rare, thin slice and serve with mashed potatoes and mushroom gravy. Everyday meat and potatoes.

        http://bovine.unl.edu/bovine3D/eng/la...

        8 Replies
        1. re: applehome

          Eeww, not around here. If a deli isn't using top round for their roast beef, I would question all of their other meats too (I know a deli that uses breaded centercut pork, breaded and fried, in his veal parm) Bottom round would be only to save a few pennies. It's great as stew meat.

          1. re: coll

            pork = veal?!?!? how does that work? Inquiring minds.....

            1. re: cbauer

              If you cut it very thin, bread and fry it, it tastes like low grade veal cutlets.. well, actually more tender if truth be told. It's an old Italian restaurant trick, good if you don't get caught. The same deli would also use breaded slices of top round the same way, whatever was cheaper at the time.

              1. re: cbauer

                Hey, during WW2, veal subbed for turkey in Army rations on Thanksgiving. You got one piece of turkey and the rest was veal; veal was much cheaper than turkey (veal once being the common byproduct of dairy herds of cattle, where male calves were not needed).

                1. re: cbauer

                  There was a little scandal a while back when it was discovered that a restaurant in San Jose, CA had been serving pork as veal unbeknownst to its customers because those of Jewish or Muslim faith may have accidentally consumed a forbidden food under the assumption that they were eating calf, not pig.

                2. re: coll

                  Well not only does the site I pointed to, but the booklet I have from the AMSA (American Meat Science Association) and NCBA (National Cattlemen's Beef Association), all refer to Rump roast as bottom round, which is the lower outside muscle.

                  I used to think that top round was that much better than the bottom, but I kept trying both, and found that the top, like the eye, was too lean. I've recently gotten to the point that all I cook for that type of RB is bottom. (As opposed to when I do something fancy, like rib roast, or something that's full of connective tissue for stewing or braising, like chuck.) I find that the bottom round, especially from Choice beef, is nicely marbled, and if trimmed right, has minimum cartiledge.

                  Some restaurants and deli's do the steamship round, which is basically several muscles - including the eye and outside.

                  1. re: applehome

                    Maybe the difference between us is I like mine red and bloody, cooked less than 1 hour (which I know is illegal now, doesn't seem to stop anyone) and the veins of fat distract from that style. Around here, all the delis I know use what they call trimmed and tied top rounds, about 8 lbs apiece, but I've noticed that the pre-cooked that the supermarkets have started selling are usually bottom round. If eaten on a sandwich with cheese, tomato, mayo, etc there's probably not that much diff in the end. Me, I love to eat it, plain, right after I bring it home, and enjoy it most when it's almost raw.

                    1. re: coll

                      Is that really illegal? If I go to a restaurant and want mine very rare, will they refuse me?