[Sca-cooks] Medieval steaks

[JIMCHEVAL at aol.com]

I'm reading up on early medieval butchery and an archaeologist, having  
described how a part of an animal was removed, says that it was then perfect 
for  "rumsteaks, filets and faux-filets". Which it may have been, but that 
prompts me  to wonder: would anyone in the early medieval period have cut the 
meat up into  anything of the sort?
 
The only mentions I know of of steaks in our period come late, with  
Taillevent mentioning a nomble (onglet or hanger steak) and the Menagier de  Paris 
mentioning aloyau (sirloin). Otherwise, the idea seems to have just been  
appearing at that point.
 
Anyone know any different?
 
Jim  Chevallier

Comparing early and late medieval food in France
http://www.chezjim.com/food/pre-v/comparisons.html