RUMP STEAK Meaning and
Definition
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Rump steak is a cut of beef that is obtained from the back of a cow, specifically from the area called the rump or hindquarters. It is a popular cut of meat known for its tenderness and rich flavor. The term "rump" refers to the region of the cow's body that includes the muscles of the lower back, upper rear leg, and the tail.
A rump steak is typically thick and boneless, with a moderate amount of marbling, which refers to the intramuscular fat that gives it its juiciness and enhances the flavor. This cut is valued for its firm texture and desirable balance between tenderness and flavor. It is often considered a prime cut and is frequently used in cooking methods such as grilling, pan-searing, or broiling to bring out its natural flavors.
Due to its tenderness, rump steak is versatile and well-suited to be cooked to varying degrees of doneness, according to individual preferences. It can be served rare, medium-rare, medium, or well-done. Its rich flavor pairs well with a variety of seasonings, marinades, and sauces, making it an excellent choice for steak lovers looking for a cut that offers a combination of taste and texture. Rump steak is commonly found in steakhouses, restaurants, and home kitchens worldwide, appreciated for its quality and versatility in a wide range of culinary applications.
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A choice slice or piece of beef cut from the thigh near the rump.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for RUMP STEAK
- eump steak
- dump steak
- fump steak
- tump steak
- 5ump steak
- 4ump steak
- rymp steak
- rhmp steak
- rjmp steak
- rimp steak
- r8mp steak
- r7mp steak
- runp steak
- rukp steak
- rujp steak
- rumo steak
- ruml steak
- rum- steak
- rum0 steak
Etymology of RUMP STEAK
The word "rump steak" originates from the old English word "rump" which refers to the hind or back end of an animal. The term gradually evolved from the Old English "hrump" or "hrumpe" and can be traced back to the Proto-Germanic word "hruƀ-". This Germanic root ultimately comes from the Proto-Indo-European "kreup-", which means "to bend or crouch".
The association of the rump with a cut of meat specifically emerged in the 17th century when "rump steak" entered the culinary vocabulary. It refers to a specific cut of beef taken from the hindquarters of a cow, typically from the muscular area just above the tailbone. The usage of "rump steak" captures the anatomical and culinary designation of this particular cut of meat.
