Thin Cut Rump Steak (5–7 mm thick)

Code: 3038

Description

Prepared from a fully trimmed rump.

3038

3038

Meat Cut Spec Step 1

1

The Rump is removed from the Silverside by a square cut.

Meat Cut Spec Step 2

2

Rump.

Meat Cut Spec Step 3

3

Remove excess fat and gristle including the small group of muscles which lie …

Meat Cut Spec Step 4

4

… under the tail bone as illustrated. Temper the rump to -2°C and cut into 5–7 mm thick steaks.

Meat Cut Spec Step 5

5

Thin Cut Rump Steaks.

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