| 词条 | Popeseye steak |
| 释义 |
|name=Popeseye steak |image=BeefCutRound.svg |caption=Beef Cuts: Popeseye steak is cut from the Round |type=Round cut of beef |no_recipes=y |no_commons=y }} Popeseye steak is thinly sliced rump steak, originating in Scotland and available in the United Kingdom. EtymologyThe etymology of the term "popeseye steak" is twofold:
ButcheryOne first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz"[2] each. CharacteristicsPopeseye steak is very tender,[3] and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as a pan frying steak. Cooking of this cut should stop as soon as it is brown on each side. Food preparationThese steaks can be enjoyed as follows:
See also{{portal|Food}}
References1. ^{{Citation | last = Editors of Chambers | first = | author-link = Chambers Harrap | title = The Chambers Dictionary, 11th Edition (Hardcover) | place = Edinburgh | publisher = Chambers Harrap Publishers Ltd. | year = 2008 | page = 1204 | isbn = 0-550-10289-2 }} {{Cuts of beef}}{{DEFAULTSORT:Popeseye Steak}}2. ^Alex Mitchell Master Butcher - Popeseye Steak 3. ^Popeseye steak (Rump) {{webarchive|url=https://web.archive.org/web/20080516055113/http://www.portnellanfarm.co.uk/meat.htm |date=2008-05-16 }} 4. ^Musselburgh Pie {{webarchive|url=https://web.archive.org/web/20080808133846/http://www.portnellanfarm.co.uk/recipes/popeseye.htm |date=2008-08-08 }} 2 : Scottish cuisine|Cuts of beef |
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