What do you call the cut of beef from near rump?

The cut of beef from near the rump can be called a few different things, depending on the exact location and how it's been trimmed:

General Terms:

* Rump: This is the most general term and encompasses the whole muscle group near the tail.

* Top Sirloin: This refers to the upper, more tender part of the rump. It's often grilled or roasted.

* Bottom Sirloin: This is the lower, less tender part of the rump. It's often used for ground beef or braising.

* Sirloin Tip: This is a small, round cut taken from the tip of the bottom sirloin. It's often used for grilling or stir-frying.

More Specific Terms:

* Coulotte (Picanha): This is a triangular cut from the top sirloin, popular in Brazil.

* Tri-Tip: This is a triangular cut from the bottom sirloin, popular in California.

* Sirloin Steak: This is a general term for any steak cut from the sirloin.

The specific name for the cut will vary depending on the butcher and the region.

Ultimately, the best way to find out what a specific cut of beef is called is to ask the butcher. They will be able to tell you exactly what you're getting and how to best cook it.