Rump steak

 ( Cuts Of Beef ) 

Rump steak is a Primal cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to:

• A steak from the top half of an American-cut round steak primal
• A British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin

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American and British equivalencies The British and Commonwealth English "rump steak" is commonly called "sirloin" in American English or Canadian English. On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans." Food and Cooking in American and British English", by Susan Stempleski, Medical Magazine, Macmillan Dictionaries, February 2004

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French usage Rump steak corresponds roughly to the French cut culotte (literally 'britches').

The pointe de culotte, the picanha 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. Le Petit Robert Grand Format, Dictionnaire de la langue française, Dictionnaires Le Robert, Paris, June 1996, p. 2,551, hard cov., , see page 1,997 ( romsteak, romsteck) and page 2,011 ( rumsteak, rumsteck) The spelling rumsteak is also attested. Le Petit Larousse, Larouss, Paris, 1994

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See also

• Steak

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External links

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