Here is the product passport for rump, with some additional information about this ingredient.
The rump, an underappreciated cut of meat, can be found at the rear end of the animal's back, just before the rump cap. It is slightly firmer in texture and has a fuller flavour than tenderloin. The rump consists of two muscles, separated by a membrane: the rump and the sirloin. The rump can also be cut into steaks (rump steak). The sirloin is extremely tender and is also called faux filet.
Australian Black Angus beef
Australian cattle breeders have been praised for many years for the way they breed their cattle: with consideration for animal welfare, safety, sustainability, and the environment. The cattle graze on large areas and are well cared for. The focus lies on sustainability, and continuous research is conducted into the possibilities for further reducing the negative impact of the meat industry on the environment. Australian Black Angus beef is very much in demand, thanks in part to its exceptionally high quality flavour, fat, texture, and colour and also because it is in constant supply.
If you would like to try this tasty beef in your cooking, it can be obtained from Nice to Meat.