Also called
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. |
Find Rump steak near you
Ask your butcher for Rump steak. It's most likely to be stocked by a good local butcher.
Find a good local butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
