Rump steak
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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 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. On the other hand, British "sirloin" is called short loin or "porterhouse" by Americans.[1]
British | American |
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French usage[]
Rump steak corresponds roughly to the French cut culotte (literally, 'cheeky', 'underwear'), which is used for different recipes:
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[]
References[]
- ^ "Food and Cooking in American and British English", by Susan Stempleski, Medical Magazine, Macmillan Dictionaries, February 2004
- ^ 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)
- ^ Le Petit Larousse, Larouss, Paris, 1994
External links[]
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Categories:
- Cuts of beef
- Meat stubs