-
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...
- 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...
- invention. Historically, the
rump steak was
commonly used for this dish. More
typically at the
present time, the
steak is an entrecôte also
called rib...
- A
steak is a
thick cut of meat
generally sliced across the
muscle fibers,
sometimes including a bone. It is
normally grilled or fried.
Steak can be diced...
- loin.
Rump steak refers to a
steak from the top half of an American-cut
round steak primal or a
steak from the top half of an American-cut
round steak primal...
-
Popeseye steak is
thinly sliced rump steak,
originating in Scotland. The
etymology of the term "popeseye
steak" is twofold: It is
possibly from pope's...
- A
round steak is a beef
steak from the "round", the rear leg of the cow. The
round is
divided into cuts
including the eye (of) round,
bottom round, and...
- customer. "
Rump Steak and
Kidney Pie" was
served in a
Liverpool restaurant in 1847, and in 1863 a
Birmingham establishment offered "Beef
Steak and Kidney...
-
instructions for
preparation suggest thickly cut tenderloin, porterhouse, or
rump steak. The meat is
skewered into
shape and
broiled on one side.
While the meat...
-
steak &
blades Sirloin
Rump Silverside Topside Top
rump Fore rib Rib eye
steak T-bone
steak Thick rib Thin rib Brisket (Skirt
steak)...