Steak: popeseye (rump), sirloin, fillet. Chips. Salad. There, in its entirety, you have the menu of Popeseye. From this you can probably infer that beef is where we're at, Aberdeen Angus, lengthily hung and chargrilled at nuclear heat to an exterior crispness, so much so that a miasma of toasted flesh clung to me till the next morning.