it comes from beef Hind Quarter

Beef Hind Quarter: The beef hindquarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.

The rump is a boneless five-muscled primal that sits between the sirloin and topside. Rump steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture and are perfect for a variety of cooking methods.

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.

 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.

Sweet in taste, and with a buttery texture that simply melts in the mouth.