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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 steak from the rump primal, largely equivalent to the American sirloin
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
Top sirloin comes from a cow's hindquarter, which is between its ribs and rump. Less expensive cuts include flat iron and Denver, which come from a cow's shoulder, also known as the chuck ...
Flank steak is best when made with a quick marinade that helps to tenderize the meat (and of course give it flavor). You can grill it, sear it, or make it on a sheet pan, ...
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Historically, the rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (" saignant "—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes [ 2 ] [ 3 ]
Romsteck or rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. This cut needs to be best quality, well-aged. Faux filet or contre filet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak