Rumsteck

In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumsteck is a popular cut due to its versatility.

It can be used for a variety of dishes including stews, roasts, and steaks. The meat from this area is flavorful and reasonably tender, although it doesn't have as much marbling as cuts like the ribeye or sirloin. In general, rumsteck is a good choice for cooking methods that allow for slower cooking to bring out the flavor and tenderness of the meat, such as braising or slow roasting, although it can also be used for grilling or pan-searing.