About this cut
The Hampe, or inside skirt, is a connoisseur's cut known for its distinctively coarse grain and profound, mineral-rich beefiness. Situated in the plate, this flat muscle offers a rustic texture that is prized for its ability to hold juices and intense marinades. While leaner than many prime steaks, its character is unrivaled, delivering a satisfying chew and a depth of flavor that appeals to the true beef enthusiast. It represents the pinnacle of butcher's cuts, where structure meets savory intensity.
Taste-DNA
Originating from the Rectus abdominis in the plate section, this thin muscle supports the abdominal wall. Its constant work results in thick muscle fibers and high myoglobin content, dictating a need for high-heat cooking and precise carving.
Preparation
Cooking Guide
This cut demands an aggressive sear over high heat—ideally a white-hot cast iron pan or open flame—to develop a crust without overcooking the thin interior. Aim for a medium-rare finish (52-54°C), as cooking beyond medium will cause the coarse fibers to tighten and become tough. Crucially, allow the meat to rest for at least 5-8 minutes to redistribute juices. Always slice thinly against the grain at a shallow angle to ensure maximum tenderness on the palate.
Core Temperatures
Portions per Person
Often confused with the onglet, the Hampe's iron-like depth pairs exquisitely with a structured, tannin-forward Bordeaux or the peppery spice of a southern Rhône Grenache.