“Traditional” Rump Roast

Code: Rump B010

Description

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.

“Traditional” Rump Roast Meat Cut Spec Step 1

Remove any small loosely attached muscles.

“Traditional” Rump Roast Meat Cut Spec Step 2

Remove internal fat deposits.

“Traditional” Rump Roast Meat Cut Spec Step 3

Trim external fat to a maximum thickness of 5mm.

“Traditional” Rump Roast Meat Cut Spec Step 4

Cut the trimmed primal into two equal sized portions.

“Traditional” Rump Roast Meat Cut Spec Step 5

Tie securely with string, making sure the cap muscle stays in position to prevent the joint tapering.

“Traditional” Rump Roast Meat Cut Spec Step 6

Rump roasting joints prepared to specification and ready for use.