Rump Tail/Tri-tip Mini Joint

Code: Rump B020

Important Note

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

Description

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

Rump B020
Rump B020
Rump Tail/Tri-tip Mini Joint Meat Cut Spec Step 1

1

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

Rump Tail/Tri-tip Mini Joint Meat Cut Spec Step 2

2

Remove excess fat and gristle.

Rump Tail/Tri-tip Mini Joint Meat Cut Spec Step 3

3

The lines indicate the direction of the muscle grain.

Rump Tail/Tri-tip Mini Joint Meat Cut Spec Step 4

4

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

Rump Tail/Tri-tip Mini Joint Meat Cut Spec Step 5

5

Tri-tip Mini Joints.

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