The butchers favourite, the Popeseye is the cut of meat that links the sirloin end to the rump end on the hip.
This well worked muscle is lean, with a dense meaty texture and flavour. While totally different to sirloin and Ribeye in texture they are still tender with a much stronger meaty flavour.
Best fried very quickly in a hot pan with a wee sprinkle of sea salt and best not cooked past medium.
If served pink this steak is nothing short of sublime.
Ideally suited with the Verstegen Pepper sauce. See product below