Beef Cuts
Rump
- Packing
- SIZE
- PACKAGE
- PIECES PER BOX
- BOX WEIGHT
- THERMAL CONDITIONS
- SPECIFICATION POINTS
- Long - Large
- 60x24x15 - 60x40x15
- Vacuum
- 2/3 pieces - 4/5 pieces
- ≈13kg - ≈17kg
- Chilled/Frozen
- Minus 4kg/Plus 4Kg - Lip 1x1/2x1
Our Box Sizes
Product Description
Rump is prepared from a Sirloin Butt (item 2081) by the removal of the abdominal muscles and associated fat over the ‘rump tail’ (M. tensor fasciae latae).
To prepare a TOP SIRLOIN 2120 from a Rump 2090 the following trim applies: Remove the tail (Flank) by a cut at the junction of the M. gluteus medius and the M. tensor fasciae latae exposing approximately 25mm of the surface area of the M. gluteus medius.
