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:
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.
British | American |
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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.
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