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. On the other hand, British "sirloin" is called
short loin or "porterhouse" by Americans.[1]
British
American
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.
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]
^Le Petit Robert Grand Format, Dictionnaire de la langue française, Dictionnaires Le Robert, Paris, June 1996, p. 2,551, hard cov.,
ISBN2-85036-469-X, see page 1,997 (romsteak, romsteck) and page 2,011 (rumsteak, rumsteck)