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Rump steak is a
Rump steak is a cut
Cut may refer to:
Common uses
* The act of cutting, the separation of an object into two through acutely-directed force
** A type of wound
** Cut (archaeology), a hole dug in the past
** Cut (clothing), the style or shape of a garment
** Cut (ea ...
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
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip) ...
primal
* A British- or Australian-cut from the rump primal, largely equivalent to the American ''sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ...
''
American and British equivalencies
The British and Commonwealth English "rump steak" is commonly called "sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ...
" in American English. On the other hand, British "sirloin" is called short loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas Cit ...
or "porterhouse" by Americans.
French usage
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''. The spelling ''rumsteak'' is also attested.''Le Petit Larousse'', Larouss, Paris, 1994See also
*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 patti ...
References
External links
Cuts of beef {{meat-stub