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 steak from the rump primal, largely equivalent to the American sirloin
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.Susan Stempleski (February 2004). "Food and Cooking in American and British English". Medical Magazine, Macmillan Dictionaries.
French usage Rump steak corresponds roughly to the French cut (literally 'britches').
The , the rump cap, is highly recommended for braising as .
In the 20th century the English term rump steak was adopted, although with modified orthography or ., Dictionnaires Le Robert, Paris, June 1996, p. 2,551, hard cov., , see page 1,997 (, ) and page 2,011 (, ) The spelling is also attested., Larouss, Paris, 1994
See also
Steak
References
External links