General Description: Rump roast is a triangular cut from the top end of the hindquarter, which has an unusually good flavor. This retail cut comes from a portion of the beef that lies partially in the round and partially in the sirloin. The rump makes a delicious roast if it is graded prime or choice, or it may be pot-roasted, cut into steaks, or used for stew or ground beef.

A standing rump roast includes the hipbone. Thin slices of rump may be pounded almost paper thin and dressed with lemon and olive oil for carpaccio. Rump steaks are sold as Swiss steaks, a name which may have come from “swissing,” a British term for running cloth through rollers for smoothing. To make Swiss steak, the meat is pounded thin, floured, and then braised in a tomato-and-onion mixture.

Part of Animal: The rump is a triangular cut that includes portions of the sirloin and the flat muscle from the bottom round.

Characteristics: The rump contains moderate amounts of fat and is fairly tender. Rump from a prime or choice steer will be moist and tender enough to dry roast.

How to Choose: The rump is a boneless roast of 4 to 6 pounds. For chicken-fried steak, choose 3/4-inch thick steaks with little connective tissue.

Amount to Buy: Allow 6 to 9 ounces rump per portion.

Storage: Store roasts up to 4 days refrigerated. Refrigerate steaks up to 2 days. The thinner the steak, the quicker it needs to be used.

1. Combine desired seasonings and rub them all over the meat, allowing the meat to absorb the seasonings for 1 to 2 hours at room temperature.
2. In a Dutch oven, brown the meat well in oil on all sides over medium-high heat. Pour off excess fat from the pan. Return the pan to the heat and add a small amount of liquid (water, wine, tomato juice, or stock), scraping up any browned bits.
3. Cover the meat with thinly sliced onions and garlic, if desired. Cover and bake for 2 hours at 300°F, adding liquid as needed to keep moist.
4. Uncover and bake 1 hour, or until the meat is tender when pierced with a fork.
5. Cool before slicing and serving; or cool, then refrigerate overnight so that the fat congeals. Remove and discard the fat, reheat, then slice and serve.

1. Press seasoning ingredients (salt, pepper, spices, and herbs) evenly into the surface.
2. Roast fat side up at 325°F, uncovered, about 1 hour for a 3-pound roast.
3. Remove from the oven and let rest, covered with foil, for 15 to 20 minutes. The temperature will rise about 5°F. Carve roast into thin slices.

Flavor Affinities: Beer, brown sugar, chili sauce, garlic, mustard, onions, pancetta, red wine, rosemary, thyme, tomatoes, vinegar.