Rump Tail/Tri-tip Roast (Tensor Fasciae Latae)

Code: Rump B012

Important Note

If used as a roasting joint, the rump tail should be matured for a minimum of 14 days.

Description

Maximum fat thickness 10 mm. / Maximum fat thickness 10 mm. Ideal as a premium roasting joint.

Rump B012

Rump B012

Meat Cut Spec Step 1

1

Remove excess fat and gristle.

Meat Cut Spec Step 2

2

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

Meat Cut Spec Step 3

3

Rump Tail/Tri-tip Roast.

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