Top Rump
Top rump (also frequently called thick flank in traditional British butchery, or popeseye in Scotland) is a lean, boneless cut of beef taken from the hindquarter of the cow, sitting just ahead of the silverside and behind the loin. Because it comes from the hard-working thigh muscle group, it is exceptionally lean, dense, and tightly grained. It is a highly popular, budget-friendly option for family Sunday roasts, quick weeknight steaks, and stir-fries.