Rump steak needs no introduction. It is cut from the hind quarter, the last muscle structure before the "buttock". The rump consists of two muscle structures, the "Pichanha" or Rump cap and the Rump heart. The " Pichanha" is sometimes separated from the rump structure as it holds the last bastion of fat from the rump section. The Rump heart makes up 80% of the cut, thus cutting the two as one is the best way to serve and to enjoy as a classic South African favourite.