The veal rump is a cut of the inner part of the bovine thigh, with long and thin fibers of a light pink color, quite similar to the round. Its characteristic is to be very thin and very tender. The rump is more common in the North than in Southern Italy and, like all veal , it is mostly imported (Holland, Belgium), even if there are excellent Italian productions.

The rump can be cooked roasted , whole or rolled, but it is ideal cut into slices for scallops, paillard, cutlets, rolls and, in summer, for veal with tuna sauce. Being a hindquarter cut, it is fine and quite expensive. Alternatively, you can use the shoulder rump , which is less lean but equally tender and cheaper.