1152—The Rump

Rumpsteak and Beefsteak.

The rump is that portion of the sirloin of beef which touches the top of the haunch.

It may be braised, but it is more often grilled in slices from one inch to one and one-half inches thick, which are called “rumpsteaks.”

With reference to this subject, it is as well to point out that the term “Beefsteak,” so hackneyed in France, is scarcely used in England, owing to its want of precision.

In France, beefsteak is either a cut from the fillet, the upper-fillet, or the rump, according to the standing of the catering-house which supplies it. But the nature of the piece cannot very well be mistaken, inasmuch as the term beefsteak, which designates it, is generally followed by other French words which reveal its origin, whereas in England the term “Beefsteak” does not convey any particular meaning.

Rumpsteak is either grilled or sautéd, but whatever be the method of cooking it, it is generally served plain.

All garnishes suited to fillets, however, may be served with it, as also the various butters and sauces generally used with grills.