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 or Canadian English. On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans.

French usage

Rump steak corresponds roughly to the French cut (literally 'britches').

The , the rump cap, is highly recommended for braising as .

In the 20th century the English term rump steak was adopted, although with modified orthography or . The spelling is also attested.

See also

• Steak

References

External links