Why is it called Popeseye steak?

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I don't believe that it is rump steak. We used to buy it in NSW in the 60's because a retired butcher friend recommended it. However when we ordered it, most butchers laughed and asked where did we get the name from. I'm told there is only one piece to a carcass and we usually had to wait a week or so for an order to come in.

From the multiple sinews on the surface of the meat and the small size of it I suspect that it is the sphincter muscle. It is very tender and very tasty, much nicer than rump, but it is best if you remove the sinews before cooking. Considering the relationship between the Pope and the Presbyterians the Pope's Eye name is logical.
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