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Origin with French cut
Rump steak, raw
Typical rump steak dish with herb butter, potato wedges and bacon beans

A slice of beef is called a rump steak . Rump refers to the English term for croup , while steak describes the method of preparation. Depending on the region and the tradition of cutting when cutting the animals in meat production , the understanding or the general understanding differ from one another. It is also sometimes referred to as entrecôte , if you want to use the French term for it, whereby the term entrecôte traditionally refers more to the pieces of rib between the ribs.

A slice of roast beef is generally used. While simple steaks have a weight of 100 to 150 grams, there are also heavier pieces, which correspond to the entrecôte double .


In preparation, the meat is lightly plated and the fat rim or tendon is cut. Seasoned with salt and pepper , it is then fried in vegetable oil and cooked in butter. Alternatively, the meat is grilled . Typical side dishes are butter mixes or cream horseradish . As with other types of steak, it is common to prepare it in different cooking levels .


Examples of the preparation are

  • Rump steak Tyrolean style
with buttered tomato cubes and onion rings baked in beer batter
seasoned with mustard, diced onion, breaded with flour and egg
  • Rump steak Viennese style
with fried onion slices and roasted potatoes
  • Rump steak English style
with fried onion rings
  • Rump steak grandma style
fried in butter, boiled down with lemon juice and meat juice, garnished with fried bacon cubes, roasted potatoes and glazed onions
  • Rumpsteak Meyerbeer
Fried in butter, topped with half a fried lamb kidney, topped with truffle sauce
  • Rump steak Mirabeau
grilled, topped with anchovy fillet, garnished with blanched olives and tarragon leaves, with anchovy butter

Individual evidence

  1. ^ Food teaching , collective authors, p. 127, VEB Fachbuchverlag Leipzig, 1987
  2. a b Hermann Grüner, Reinhold Metz, Michael Hummel: Fachbuchverlag Pfanneberg (Ed.): The young cook The young cook 2011, ISBN 978-3-8057-0653-7 . P. 476 DNB 1011892286
  3. ^ Food teaching, collective authors, p. 127, VEB Fachbuchverlag Leipzig, 1987
  4. F. Jürgen Herrmann (Ed.): Herings Lexikon der Küche, Haan-Gruiten, 25th edition 2012, pp. 426–427