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.

Rump B014
Rump B014
Hip Steak Meat Cut Spec Step 1

1

This muscle is attached to the hip (aitch) bone and partly to the topside.



Hip Steak Meat Cut Spec Step 2

2

Excess gristle and fat is removed. 

Hip Steak Meat Cut Spec Step 3

3

Hip Steak.

×