Rump steak

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Rump steak is a term used in describing cuts of beef. It may refer to:

  • A steak from the top half of an American-cut round steak primal
  • A British- or Australian-cut from the rump primal

American and British equivalencies[edit]

In the British and Commonwealth English, the "rump steak" is commonly called the "sirloin" in American English. On the other hand, British "sirloin" is called "porterhouse" by Americans.[1]

British American
British Beef Cuts.svg US Beef cuts.svg

In the French cuisines[edit]

In the French cuisine vocabulary, the rump steak has been formerly called the culotte (literally, the 'trousers', the 'pants', see a 19th century French diagram, here) but somewhere in the 20th century the French language definitely dropped the word culotte, replacing it by the English term "rump steak". Nowadays, the accepted correct spellings, in French, are rumsteak, rumsteck, romsteak or romsteck, a loanword directly borrowed from the English, although with modified orthography.[2]


French rumsteck or romsteck
Beef cuts France Rumsteck highlighted.svg

References[edit]

  1. ^ "Food and Cooking in American and British English", by Susan Stempleski, Medical Magazine, Macmillan Dictionaries, February 2004
  2. ^ Le Petit Robert Grand Format, Dictionnaire de la langue française, Dictionnaires Le Robert, Paris, June 1996, p. 2,551, hard cov., ISBN 2-85036-469-X, see page 1,997 (romsteak, romsteck) and page 2,011 (rumsteak, rumsteck)

See also[edit]

External links[edit]