Tri-tip Steaks

Code: Rump B021

Important Note

For this product, the rump tail should be matured for a minimum of 14 days.

Description

This cut is situated next to the rump and makes a very flavoursome steak. A very popular cut in Brazil.

Rump B021
Rump B021
Tri-tip Steaks Meat Cut Spec Step 1

1

Max. fat thickness on the outside of the muscle not to exceed 10mm.

Tri-tip Steaks Meat Cut Spec Step 2

2

Remove excess fat and gristle.

Tri-tip Steaks Meat Cut Spec Step 3

3

The lines indicate the direction of the muscle grain.

Tri-tip Steaks Meat Cut Spec Step 4

4

Cut rump tail into 2 and remove thin ends as illustrated. Cut the muscle across the grain as the lines illustrate.

Tri-tip Steaks Meat Cut Spec Step 5

5

Tri-tip Steaks.

Tri-tip Steaks Meat Cut Spec Step 6

6

Tri-tip Steaks.

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