1) Cut of meat 2) Source of rump roast 3) The rear part of an animal 
(from the article `meat processing`) ...weighing 315 kilograms (63 percent yield of live weight). Beef carcasses are split into two sides on the slaughter floor. After chilling, each ...
[n] - the back half of a side of meat
noun the back half of a side of meat
the posterior end of a halved carcass of beef, lamb, etc., sectioned usually between the twelfth and thirteenth ribs. · the rear part of an animal.