The Rump, a multi muscled primal sitting in between the Striploin and the Topside, is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. It is a great full flavoured piece of beef. The grains of each muscle that make up the rump run in different directions and have different textures and levels of tenderness. The Rump Cap is well marbled and great to grill or roast. The Rostbiff can be portioned into steaks or roasted. The Tri Tip is best used for thin slicing and quick cooking.