Rump (with part tail)

Code: Rump B002

Description

This rump contains a maximum of 50 mm rump tail. Maximum fat thickness is 10 mm.

Rump B002
Rump B002
Meat Cut Spec Step 1

1

The rump tail is trimmed to a maximum length of 50mm.

Meat Cut Spec Step 2

2

Excess gristle and…

Meat Cut Spec Step 3

3

blood veins are removed.

Meat Cut Spec Step 4

4

External fat thickness does not exceed 10mm at any point.

Meat Cut Spec Step 5

5

Rump is vacuum packed individually.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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