Amazon · The cut itself
Find Rump steak or its closest English equivalent
Naming and trim vary by seller — check the listing against the guide above before you order.
Rump steak
Also called
The original uploader was Rainer Zenz at German Wikipedia., CC BY-SA 3.0, via Wikimedia Commons — Rohes Rumpsteak.jpg
The rump steak is a full-flavored, moderately tender steak cut from the hindquarter. It is firmer than loin cuts but more flavorful, making it a popular everyday steak. In Argentina the bife de cuadril is a beloved cut for grilling. It benefits from being left to rest well after cooking and sliced against the grain.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Rump steak | Less common in the US than sirloin; often sold as sirloin tip |
| 🇬🇧United Kingdom | Rump steakprimary | One of the most popular everyday steaks in the UK |
| 🇦🇷Argentina | Bife de cuadril | A staple of Argentine asado, typically a thick cut grilled over charcoal |
| 🇫🇷France | Rumsteck | |
| 🇪🇸Spain | Cadera | |
| 🇮🇹Italy | Scamone | |
| 🇩🇪Germany | Hüftsteak | Sometimes simply 'Rumpsteak' in restaurant menus, though German 'Rumpsteak' technically refers to the strip loin. |
What to ask for
Shopping outside the tradition Rump steak comes from?
Source this cut
Select a primal to see its cuts
Classic recipe
Want one useful cut guide each week?
Every Thursday: one cut like Rump steak, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
