Popeseye steak facts for kids

Quick facts for kids
Popeseye steak

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

Popeseye steak is a special type of rump steak that is cut very thinly. It first came from Scotland.

Where the Name Comes From

The name "Popeseye steak" has a couple of possible origins:

• One idea is that it comes from "pope's eye." This used to mean a small, round piece of fat found in the middle of an ox or sheep's thigh.
• Another reason for the name is that this steak is cut from the rump steak or round steak. This part of the cow includes different sections like the "eye round," all connected together.

How It's Cut

From Rump Steak

A raw top rump steak or round steak – the base steak from which the popeseye steak is cut

To make a Popeseye steak, a butcher starts with a larger piece of rump steak. They then slice it very thinly. The slices are cut across the widest part of the rump steak.

Slice Size

The thickness of each slice can be different. For example, a butcher from Scotch Beef often sells slices that weigh about 6 ounces (around 170 grams) each.

What Makes It Special

Tender and Quick to Cook

Popeseye steak is known for being very tender. Because it is sliced so thinly, it cooks much faster than other types of steak. This is especially true if you cook it in a pan.

Cooking Tip

When cooking Popeseye steak, it's best to stop as soon as it turns brown on both sides. This helps keep it tender and juicy.

How to Enjoy Popeseye Steak

You can enjoy Popeseye steak in many tasty ways:

• You can use it instead of other types of beef steaks when you are braising (cooking slowly with liquid), grilling, cooking it in a fondue, or pan-frying.
• It can be a great addition to a casserole.
• You can also use it as a delicious ingredient in a meat pie.