I don't believe that it is rump steak. We used to buy it in NSW in the 60's because a retired butcher friend recommended it. However when we ordered it, most butchers laughed and asked where did we get the name from. I'm told there is only one piece to a carcass and we usually had to wait a week or so for an order to come in.
From the multiple sinews on the surface of the meat and the small size of it I suspect that it is the sphincter muscle. It is very tender and very tasty, much nicer than rump, but it is best if you remove the sinews before cooking. Considering the relationship between the Pope and the Presbyterians the Pope's Eye name is logical.
The rear end of the animal.
it is called a steak
If the steak has lines of fat, it is called mabled steak and it is a better tasting steak than those with none.
Chicken fried steak got its name from the way its prepared. Its breaded and fried in the manner of fried chicken, thus "chicken fried" steak!
If a steak is cut from a trimmed roast, it's called a trimmed tip steak, or ball tip steak.
A well-cooked steak is referred to as well done.
Gaucho
Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat.
Flat iron steak comes from the Chuck part of the cow.
omnivore
A "steak" is a cut of animal meat. There is no such thing as a "vegetarian steak". However, soya or yeast proteans which come from plants can be fabricated to look a bit like meat.
chateaubriand