Focus on Scotch Beef PGI cuts, joints and offal: rump

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A premium cut located between the Scotch Beef loin and the top of the hind leg, contains hip bone and sacral vertebrae. The beef rump is made up of individual muscles, each with different character and eating quality

Average weight

Depends on carcase size. Approx. 5kg.

Approximate yield

Depends on carcase size. Approx. 5kg.

Preparations

All bones, <span>Scotch</span><span> Beef </span>skirt muscle and rump fillet are to be removed. external fat and visible fat pockets are trimmed to required level.

Uses

Traditionally the rump is either cut into steaks for frying or grilling or cut into joints for roasting. Rump may be seamed into individual muscles. For more consistent eating quality, the whole rump should be seamed into individual muscles.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: rump
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QMS

QMS

Standard Supplier 26th October 2016

Focus on Scotch Beef PGI cuts, joints and offal: rump

IN ASSOCIATION WITH