Chump

Code: 1057

Description

Chump removed from the loin and chump, and contains part of the rump muscles.

1057
1057
Chump Meat Cut Spec Step 1

1

Make a mark in the centre of the 4th and 5th rib counting from the neck down and in the centre of the 5th thoracic vertebrae and draw a straight line. Saw and cut following this line to remove the forequarter.

Chump Meat Cut Spec Step 2

2

To remove the leg, draw a line from between the 2nd and 3rd tail bone (coccygeal vertebrae) and 15 mm from the tip of the aitch (pubis) bone. Saw and cut following this line to remove the leg.

Chump Meat Cut Spec Step 3

3

Middle including chump. Make a mark on the rib bone 50mm from the edge of the rib eye muscle …

Chump Meat Cut Spec Step 4

4

… and cut and saw through the ribs in a straight line by following the back line of the carcase to separate the loin and belly.

Chump Meat Cut Spec Step 5

5

Loin including chump.

Chump Meat Cut Spec Step 6

6

To remove the chump, cut between the 5th and 6th (last two) lumbar vertebrae.

Chump Meat Cut Spec Step 7

7

Chump.

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