Can rump steak mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is rump steak in Germany?

Q: What is rump steak in Germany?

rump steak is the Ireland retail name for the top sirloin, which sits on the sirloin primal. In Germany, the same cut is most often labeled Hüfte.

Q: What is rump steak called in Germany?

Look for Hüfte—mapped to Top Sirloin (top sirloin).

Q: What primal is rump steak from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Close match

rump steak

is very similar to Hüfte in Germany

Ask for: Hüfte

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin

In Germany

Hüfte

What is this cut?·Global guide

How to order steak doneness

Ireland → Germany

rareRare→Blutig48–55°C

medium rareMedium rare→Rosa55–60°C

mediumMedium→Halb durch60–65°C

well doneWell done→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“rump steak” in Ireland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Germany, look for labels such as Hüfte. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.