Rump steak
Rump Steak
Rump steak (/rʌmp steɪk/) is a cut of beef. It is named after the rump area of the animal from which it is taken.
Etymology
The term "rump" in rump steak is derived from the Middle English word "romp," which means the torso or hindquarters. The word "steak" comes from the Old Norse word "steik," which means meat or roast.
Description
Rump steak is a beef cut from the bottom round, the rear leg of the cow. It is a lean cut, meaning it has less fat compared to other cuts. Despite its leanness, rump steak is known for its rich flavor and relatively tender texture when cooked properly.
Preparation
Rump steak can be cooked in a variety of ways, including grilling, broiling, and pan-frying. It is often marinated or tenderized before cooking to enhance its flavor and tenderness. Rump steak is commonly served in steak houses and is a popular choice for barbecues and roasts.
Related Terms
- Beef: The type of meat that rump steak is cut from.
- Steak: A cut of meat, usually beef, that is sliced perpendicular to the muscle fibers.
- Barbecue: A method of cooking meat, such as rump steak, over an open fire or on a grill.
- Roast: A method of cooking that uses dry heat, often used for larger cuts of meat like rump steak.
See Also
External links
- Medical encyclopedia article on Rump steak
- Wikipedia's article - Rump steak
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