ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Fleshy End [USE] Roast/pot roast/ braise/stew [DESCRIPTION] 
Two-mucle slab of meat at the top of the rear leg that can be rolled and roasted, pot roasted (better), or sliced and braised. Also known as bottom rump.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
DESCRIPTION