The rear end of the animal.
"Sirloin" is he cut of the beef from near the rump.
The tenderloin is the tenderest cut of beef.
Rump
This is the heart of any cut of beef against the grain. If it was a pave of rump, it would be the middle / best / heart of the meat / rump, cut against the grain.
An aitchbone is a cut of beef above the rump bone, or the rump bone itself.
Yes and no. Steak is a type cut of beef, and beef is meat (or muscle tissue, depending on how you look at it) from cattle. Essentially what I'm trying to say is that steak is beef, but beef is not steak.
The round cut (back hind quarter) from beef steer produces the following: # Round Steak # Rump Roast # Top/Bottom Round Roast # Eye Round Roast # Tip Steak # Ground Beef/Ground Round
I have never tried cutting rump like a steak, but if I were given one, I would try cooking it like a flank steak. I'd cut slits in it and marinate it in salad dressing or prepared soy marinade and grill it with a low flame for about 10 minutes on each side. Slice it thin against the grain to serve.
A beefsteak is a steak which is cut from beef cattle.
thick-cut beef steak
That is the correct spelling of "sirloin" (a cut of beef steak).
Pot Roast