Popeseye steak is thinly sliced

rump steak Rump steak is a cut of beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred spec ...

, originating in Scotland.

Etymology

The

etymology 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 form of words ...

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 pat ...

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 Quality Meat Scotland (QMS) is an executive non-departmental public body of the Scottish Government. It promotes the red meat sector and markets the Protected Geographical Indication Three European Union schemes of geographical indications ...

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 a

pan 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, ...

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 are

braised 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