Rump Bistro Muscle

Code: Rump B019

Description

This premium muscle comes from the most tender part of the rump and contains no gristle.

Rump B019

Rump B019

Meat Cut Spec Step 1

1

Boneless untrimmed rump with the tail muscle (TFL) removed.

Meat Cut Spec Step 2

2

Remove the cap muscle/picanha by cutting along the seam between it and the rest of the rump.

Meat Cut Spec Step 3

3

Separate the prime rump and the bistro rump muscles by cutting along the seam between them.

Meat Cut Spec Step 4

4

Rump Bistro Muscle.

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