Rump steak

A rump steak being cooked on a griddle pan

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.^[1]

Comparison of British and American beef cuts

British cuts

American cuts

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.

French cuts

In the 20th century the English term rump steak was adopted, although with modified orthography romsteak or romsteck.^[2] The spelling rumsteak is also attested.^[3]

See also

• Food portal

• Steak

References

1. Susan Stempleski (February 2004). "Food and Cooking in American and British English". Medical Magazine, Macmillan Dictionaries.
2. Le Petit Robert Grand Format, Dictionnaire de la langue française, Dictionnaires Le Robert, Paris, June 1996, p. 2,551, hard cov., ISBN 2-85036-469-X, see page 1,997 (romsteak, romsteck) and page 2,011 (rumsteak, rumsteck)
3. Le Petit Larousse, Larouss, Paris, 1994

External links