Rump

Code: 1053

Description

Rump seam cut from the leg.

1053

1053

Meat Cut Spec Step 1

1

After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.

Meat Cut Spec Step 2

2

The remainder of the leg consists of the heel muscle, silverside and rump muscles.

Meat Cut Spec Step 3

3

Remove the rump from the silverside as illustrated.

Meat Cut Spec Step 4

4

Rump.

×