Rump steak

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A rump steak being cooked on a griddle pan

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[edit]

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

British American

French usage[edit]

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

The pointe de culotte, the rump cap is highly recommended for braising as bœuf à la mode.

In the 20th century the English term rump steak was adopted, although with modified orthography romsteak or romsteck.[2] The spelling rumsteak is also attested.[3]

See also[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)
  3. ^ Le Petit Larousse, Larouss, Paris, 1994

External links[edit]