Meat · Cut · Short entry
Cœur de rumsteck (eye of rump)
The main muscle of the rumsteck, the gluteus medius, trimmed of the other muscles of the rump. It is the lean, short-fibred heart of the French rump, cut into pavés and steaks.
The muscle
The UNECE standard gives cœur de rumsteck as the French name of its item 2093, eye of rump, prepared from the rump by removing all the other muscle groups and keeping only the M. gluteus medius. In American cutting this muscle is the core of the top sirloin butt (IMPS 184).
Interbev's rumsteck page does not use the name cœur de rumsteck. It describes the rumsteck as short-fibred and among the leanest beef cuts, cooked fast and served rare: 1 to 3 minutes a side for a slice, 2 to 5 minutes for a thick pavé.
How it connects
Cut
- part of Rumsteck (rump)
- compare Rump (UK)
- compare Sirloin (US)
- related Filet de rumsteck
