Question for the meat cutters

Yes, that is the flat rump off the bottom round section from a whole round. Here's a whole bottom round/rump:



On the lower pointed end is the rump portion, approx. the lower third. The upper two thirds is bottom round, the eye of the round has already been removed.

Here's the rump fully trimmed:



and a bottom round roast:



showing the difference between the two.

I know I'm not the TA here but that looks more like a top round.Heres a little video that shows the top round after trimming.
http://bovine.unl.edu/bovine3D/eng/s...round_trim.swf
I'll try to find some better documentation.
SOB