Rump steak
A rump steak being cooked on a griddle pan
Rump steak is a term used in describing cuts of beef. 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]
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French usage
Rump steak corresponds roughly to the French cut culotte (literally, the 'trousers', the 'pants'), 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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