Rump steak

The rump is the division between the leg and the chine cut right through the aitch bone.

On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans.

[1] Rump steak corresponds roughly to the French cut culotte (literally 'britches').

The pointe de culotte, the rump cap is highly recommended for braising as bœuf à la mode.

In the 20th century the English term rump steak was adopted, although with modified orthography romsteak or romsteck.