Beef Rump Roast
This cut comes from the big end of the Bottom Round. It does not much resemble the bottom round part of our Reference Cut because it comes from much higher than where that cut was made, up where there are pelvic bones that make things more complicated. This is one of the more tender of the Round cuts.
More on Cuts of Beef.
Cooking: This this cut is more tender than most of the Round, long slow moist cooking is still advised.