A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcass. A very full-flavored piece of meat that is excellent and versatile when roasted, braised, or casseroled, stir-fried, or pan-fried. It should have almost no presence of fat or marbling. As it is taken from a working muscle, rump steaks, or the whole rump joint may be a little tough, but they are full of flavor. The steaks will generally be quite large in size, with steaks that are cut from the center, or the eye of the rump is more tender, and they make very good grilling and frying steaks.