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.

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

Excess gristle and fat is removed.

Hip Steak.