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
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Marbling
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Tenderness
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Intensity
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Fat
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Price
Origin
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
grilling pan-searing
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.
Sommelier Tip