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Because bottom round rump roast comes from the well-exercised hindquarters of the cow, it contains a large amount of collagen and connective tissue that make the meat tough and chewy. A rump roast with the U.S. Department of Agricultureâs grade of Choice means that the beef has less marbling from fat than beef graded Prime, which also contributes to its toughness.
Most steaks come a bit further back on the cow, and the best known steaks start at the upper mid section, and proceed back to the hind quarters. Just back from the shoulder is the rib section, and this is the home of the prime rib roast, and not surprisingly, the rib steak and the rib eye.