This cut is located in the sacro coxal region limited in the cranial area by the striploin and tenderloin, in the cranial ventral area by the flank, in the ventral and lateral area by the outside round, in the ventral and medial by the inside round and ventrally by the shin of beef. Rump steaks are used in every day Argentine cuisine, cooked on a griddle and served with salad. It is the ideal meat to prepare «bifes a la criolla» (Local steaks).

There is also the tail of rump (cut from the rump). It is very appreciated for cooking in the oven and also on the grill, if it is tender and small in size.