Rump Tail/Tri-tip Mini Joint

Code: Rump B020

For this product, the rump tail should be matured for a minimum of 14 days.

This cut is situated next to the rump and makes an ideal roasting joint. A very popular cut in Brazil.

Max. fat thickness on the outside of the muscle not to exceed 10mm.

Remove excess fat and gristle.

The lines indicate the direction of the muscle grain.

Cut rump tail into 2 and remove thin ends as illustrated. Tie muscle across the grain as the lines illustrate.

Tri-tip Mini Joints.