Rump steak: Difference between revisions
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==In the French cuisine== | ==In the French cuisine== | ||
In the [[French cuisine]] vocabulary, the rump steak has been formerly called the ''culotte'' (literally, the 'trousers', the 'pants', | In the [[French cuisine]] vocabulary, the rump steak has been formerly called the ''culotte'' (literally, the 'trousers', the 'pants', 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''. | ||
[[Image:Beef cuts France Rumsteck highlighted.svg|280px]] | [[Image:Beef cuts France Rumsteck highlighted.svg|280px]] | ||
Revision as of 04:22, 18 August 2014
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
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
In the French cuisine
In the French cuisine vocabulary, the rump steak has been formerly called the culotte (literally, the 'trousers', the 'pants', 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.
