The rump, often called the hindquarters, is the posterior dorsum of an animal. This anatomical region is located behind the loins and extends to the beginning of the tail.
Identifying the Rump on a Cow
To locate the rump on a cow, identify the hip bones, known as the hooks or tuber coxae. These prominent bony points are noticeable landmarks on either side of the pelvis. The rump encompasses the area extending from these hip bones backward towards the tailhead, which is the point where the tail joins the body.
This region includes the musculature above the pin bones, which are located beneath the tailhead. The rump is characterized as a muscular, rounded area, integral to the cow’s overall hindquarters, where the thighs connect to the hips.
The sacrum, a bone composed of five fused sacral vertebrae, forms the anatomical core of this region. Therefore, visually, the rump is the substantial area of the cow’s back end, extending from the prominent hip points to the base of the tail.
Importance of the Rump
Understanding the location of a cow’s rump is relevant for several reasons, particularly in the context of beef production and animal assessment. In terms of beef cuts, the rump is a component of the “round” primal cut, which originates from the tail end of the cow and extends towards the hind leg. This section is a boneless primal that typically consists of five muscles, situated between the sirloin and the topside.
Rump steak, a popular cut derived from this area, is generally lean and known for its flavor, though it can be less tender than other steaks because it comes from a well-exercised muscle. Cuts from the rump, such as rump roast or rump steak, are sometimes also referred to as round steak or bottom round. Due to the nature of the muscle, these cuts often benefit from slower cooking methods or marination to enhance tenderness.
Beyond its role in meat cuts, the rump’s structure contributes to the assessment of an animal’s conformation, which is important for health and breeding. A wide, deep, long, and level rump is generally considered desirable in beef cattle. For female cattle, a wide rump and hips can indicate good calving ability and fertility.
Studies explore the relationship between specific rump characteristics, like the angle of the pin bones, and factors such as calving ease. For instance, very low pin bones have been associated with easier calvings.