Popeseye steak

Beef Cuts: Popeseye steak is cut from the Round
Type	Roundcut of beef

Popeseye steak is thinly slicedrump steak, originating in Scotland.

Theetymology of the term "popeseye steak" is twofold:

• It is possibly frompope's eye, "the gland surrounded with fat in the middle of the thigh of an ox or a sheep".^[1]
• The basesteak from which the popeseye steak is cut is theRump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together".

One 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; oneScotch Beef butcher sells slices that "typically weigh around 6oz"^[2] each.

Popeseye steak is very tender,^[3] and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as apan frying steak. Cooking of this cut should stop as soon as it is brown on each side.

These steaks can be enjoyed as follows:

• In place of othertypes of beef steaks that arebraised,grilled,fondued orpan fried
• As acasserole^[4]
• As onesavoury ingredient in ameat pie

• Cut of beef
• List of steak dishes

• Scottish cuisine
• Cuts of beef

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