Meat processing in depth

Most of this list follows the carcass: inspected before and after slaughter, stamped, split, graded, boned and trimmed into cuts, and what is left worked into sausage. One word on it looks English and sends an English reader to the wrong end of the animal. Das Rumpsteak is not rump steak. In German butchery it is cut from das Roastbeef, the loin along the back, and is what a British menu would call a sirloin steak. The rump itself, where English rump steak comes from, is die Hüfte to a German butcher, and a steak from it is sold as das Hüftsteak. Das Roastbeef is a trap of the same kind: at the counter it names the raw cut, sold by weight, long before anybody roasts it. Ask for either by its English meaning and you will be handed, politely, something else.