Max. fat thickness on the outside of the muscle not to exceed 10mm.
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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.
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Remove excess fat and gristle.
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The lines indicate the direction of the muscle grain.
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Cut rump tail into 2 and remove thin ends as illustrated. Cut the muscle across the grain as the lines illustrate.
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Tri-tip Steaks.
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Tri-tip Steaks.