ohiosteve
Well-known member
Something I've been thinking about lately is why is there so much emphasis placed on the rump of a beef cow. Maybe I'm wrong but It seems like the very best and most valuable cuts of beef are along the topside of the animal. I hear a lot of people criticizing the rump of an animal calling them "hatchet azzed" but I ask myself why does this matter when it is just the round and I thought this was a low grade of beef. I've never heard anyone bragging about their round steaks, and round roasts are not very expensive. I'm sure I'm missing something.