ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Bottom Rump [USE] Roast/pot roast/ braise/stew [DESCRIPTION] 
Lump of meat that sits at the top of the rear leg, adjoining the topside and silverside. Also known as fleshy end (see below).
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
DESCRIPTION