Rump steak is a cut of beef. The rump is the division between the leg aberdeen angus rib eye steak the chine cut right through the aitch bone.
The British and Commonwealth English “rump steak” is commonly called “sirloin” in American English. On the other hand, British “sirloin” is called short loin or “porterhouse” by Americans. The pointe de culotte, the rump cap is highly recommended for braising as bœuf à la mode. In the 20th century the English term rump steak was adopted, although with modified orthography romsteak or romsteck.