Beef Rump
The beef rump is a large piece of meat, coming from the back of the cow near the hind legs, that is cut into steaks, creating what most people picture when they imagine the classic steak dinner. These steaks include topside, which are large muscles cut into pieces and tied together for roasting, and silverside, which is tougher and commonly used for corned beef. Topside can be further cut into thin steaks for flash frying. Overall the rump is a lean cut that is full of flavour and can be cooked in various ways, including roasting, barbequing, pan frying, and slow cooking.