Remove bone and trim fat to a maximum thickness of 10mm.
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- Traditional Rump Steak
Traditional Rump Steak
Code: Rump B006
Description
For this steak, the rump is used as a whole and cut into steaks. Because the rump consists of more than one muscle and the grain of the meat runs in different directions, the steaks can fall apart or have inconsistent eating qualities.
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Cut steaks 15mm thick and even…
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throughout each slice.
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Cut each steak into required portion size.