What is the steak?

Rump steak is cropped from a wheel or rump, the first part of the cow, just behind the slices that produce sirloin and hips steaks. All muscles in the cow's rumps are among the most processed throughout their lives, resulting in dense, marbled and occasionally chewing meat cut, which can dry quickly and turn to the skin if the correct touch is not used. However, many of them will give up the often recommended methods of slowly boiling in a braking pan or Crock-Pot®, and these steaks fry in a heavy pan with a little oil to taste the taste and get the meat to the temperature before it is too hard.

The many-circled method for preparation of the chest steak is stuffing in Crock-Pot® with marinade and even root vegetables such as potatoes and carrots. This can then be cooked at a low level for several hours and produce a thoracic steak that breaks up with a fork. Such a method allows chefs to start cooking during the marinated period of meat.

Braising is another "low and slow" methodlearned for cuts such as Rump Steak. This can take place in a Dutch furnace or a choking pan and also replace traditional marination. First, the steak blinks in a pan and creates a backrest on all sides, and then placed in a covered pot with a sauce made of various vegetables and spices. The traditional, European steak style or baked marinade contains ingredients such as wine, beef supplies, garlic, onion, carrots and celery, as well as herbs such as Rosemary, Bayleaf and Tymius. Depending on the size of the round steak, it may take up to six hours to reach the meat up to 145 ° F (about 63 ° C) the internal temperature required before its administration.

If these moisturizing methods are not used to postpone the steak on the Rump, other methods may be useful. Many pounds on the Rump steak intensively to make the meat softer, and then marinate it for at least an hour in the glaze of the ingredients from oil and herbs to soy sauce and mustard. The steaks then quickly burns on a heavy pan in light oil and aromas such as garlic or fresh herbs,About six minutes in high school.

In the UK, the valuable cut of the Rump is called popseye steak or "Pope's eye". This cut is cropped from the finest areas of the upper, lower and eyes of the sections of round primary and is known for being tender. This characteristic is particularly suitable for the pelvis.