Popeseye steak
BeefCutRound.svg
Beef Cuts: Popeseye steak is cut from the Round
TypeRound cut of beef

Popeseye steak is thinly sliced rump steak, originating in Scotland.

Etymology

The etymology of the term "popeseye steak" is twofold:

Butchery

A raw top rump steak or round steak - the base steak from which the popeseye steak is cut
A raw top rump steak or round steak - the base steak from which the popeseye steak is cut

One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz"[2] each.

Characteristics

Popeseye steak is very tender,[3] and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as a pan frying steak. Cooking of this cut should stop as soon as it is brown on each side.

Food preparation

These steaks can be enjoyed as follows:

See also

References

  1. ^ Editors of Chambers (2008), The Chambers Dictionary, 11th Edition (Hardcover), Edinburgh: Chambers Harrap Publishers Ltd., p. 1204, ISBN 0-550-10289-2 ((citation)): |last= has generic name (help)
  2. ^ Alex Mitchell Master Butcher - Popeseye Steak
  3. ^ Popeseye steak (Rump) Archived 2008-05-16 at the Wayback Machine
  4. ^ Musselburgh Pie Archived 2008-08-08 at the Wayback Machine