Another classic steak cut, the round is part of the hip muscle and consists of lean meat well suited to long, moist cooking methods. Rump is at the opposite end of the spectrum to fillet. Cut from the backside of the cow, it’s a muscle that’s used quite a bit during the animal’s life, which means it’s tougher than other ‘prime’ steaks. However, it is still tender enough to be fried quickly and served rare (if desired).