Beef

[flangewick]

From which part of the animal is the cut called Hamp taken ?

[horselady]

Where did you get the name from?

[nickmo]

Not come across that one. Link here to US beef producers cuts: http://www.foodtv.com/food/show_ea/article/0,1 976,FOOD_9956_2245424,00.htmland from The Foody site one for UK beef cuts: http://www.thefoody.com/basic/beef.html nearest name might be the flank?

If you mean 'ham', this is a thinly sliced beef usually for frying or alternatively from pork, the ham is the thigh and buttocks. . .

[shaneystar2]

It is a cut of beef but which part of the animal is not clear

http://www.bilakrava.cz/english_onas.php

[nickmo]

Hi flangewick - Bit of digging around but the hamp is equivalent to a US skirt steak from the flank of beef - behind the ribs before the pelvis is easiest way to picture this.

Hamp and Flachette are both drawn from the same section of the cow marked "flank" on the American cow, but French and US - and UK - cuts will differ slightly from exact places on the carcass.

Hamp - or la Hampe - is from the hangar and skirt cut (hanger is from the underside of the animal just above the diaphragm).

So presume a 'Special Hamp' (in the link from shaney) is a bifteck de hampe, being a steak from the flank - and probably with a suace if the restaurant calls it a 'special' but maybe the next ABer to go to Prague will enlighten?

Things you learn, eh? Now I need to impress someone with a new found cut of beef . . .

[flangewick]

Cheers Nickmo - sounds plausible - you obviously spent some time digging around for that.
You will be able to impress someone with Hamp as it is a very nice piece of Beef, if cut fairly thinly it is rather like a Bavette Aloyau.
Award yourself a bottle of Bordeaux to wash it all down.
Thanks again.
Bon Courage.