This muscle is attached to the hip (aitch) bone and partly to the topside.
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Hip Steak
Code: Rump B014
Description
There are only two of these steaks in the entire carcase. In some countries, this steak is known as the butcher’s choice; because of its tenderness and flavour, butchers will often keep this steak for themselves.
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Excess gristle and fat is removed.
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Hip Steak.