Remove excess fat and gristle.
Code: Rump B012
If used as a roasting joint, the rump tail should be matured for a minimum of 14 days.
Maximum fat thickness 10 mm. / Maximum fat thickness 10 mm. Ideal as a premium roasting joint.
Max. fat thickness on the outside of the muscle not to exceed 10mm.
Rump Tail/Tri-tip Roast.