Remove any small loosely attached muscles.
Code: Rump B010
The whole rump is cut into two even-sized joints and rolled. This joint is more difficult to carve than the ‘Premium’ Easy Carve Rump Roast version, as slices might fall apart.
Remove internal fat deposits.
Trim external fat to a maximum thickness of 5mm.
Cut the trimmed primal into two equal sized portions.
Tie securely with string, making sure the cap muscle stays in position to prevent the joint tapering.
Rump roasting joints prepared to specification and ready for use.