Popeseye steak is thinly sliced rump steak, originating in Scotland.
Etymology.
The etymology of the term "popeseye steak" is twofold:
Butchery.
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; one Scotch Beef butcher sells slices that "typically weigh around 6oz" each.
Characteristics.
Popeseye steak is very tender, 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 preparation.
These steaks can be enjoyed as follows:
References.
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