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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
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
Pages in category "Cuts of beef" ... Rib eye steak; Rib steak; Round steak; Rump steak; S. Short loin; Short ribs; Shoulder tender; Silverside (beef) Sirloin steak ...
A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
For example, rump steak in British and Commonwealth English is commonly called sirloin in American English. British sirloin is called porterhouse by Americans. [ 1 ] Another notable example is fatback , which in Europe is an important primal cut of pork , but in North America is regarded as trimmings to be used in sausage or rendered into lard.
2. Beef bacon. Say what? Yeah. Beef bacon. Instead of being from the belly, though, beef bacon is cut from the short plate, with nice ribbons of fat running through it.
Raw blade steak, showing the gristly fascia membrane down the middle. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. [1] It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue that runs down the middle of this steak.