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Popeseye steak is thinly sliced
One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz" each.
Musselburgh Pie
* As one savoury ingredient in a
rump steak
Rump steak is a 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 from the rum ...
, originating in Scotland.
Etymology
Theetymology
Etymology ()The New Oxford Dictionary of English (1998) – p. 633 "Etymology /ˌɛtɪˈmɒlədʒi/ the study of the class in words and the way their meanings have changed throughout time". is the study of the history of the Phonological chan ...
of the term "popeseye steak" is twofold:
* It is possibly from ''pope's eye'', "the gland surrounded with fat in the middle of the thigh of an ox or a sheep".
* The base steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, ...
from which the popeseye steak is cut is the Rump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together".
Butchery
One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz" each.
Characteristics
Popeseye steak is very tender, and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as apan frying
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, n ...
steak. Cooking of this cut should stop as soon as it is brown on each side.
Food preparation
These steaks can be enjoyed as follows: * In place of other types of beef steaks that arebraised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
, grilled
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, fondued or pan fried
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...
* As a casserole
A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold
History
Baked dishes have existed for thousands of years. Early casserole recipes ...
* As one savoury ingredient in a
meat pie
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide.
Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Ma ...
See also
*Cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
* List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. ...
References
{{DEFAULTSORT:Popeseye Steak Scottish cuisine Cuts of beef