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Beef steak cut from the rear of a cow From Wikipedia, the free encyclopedia
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.[1]
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.[2] The spelling rumsteak is also attested.[3]
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