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

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The main Scotch Beef ‘centre’ muscle within the whole rump. A single muscle with consistent grain and uniform texture. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size. Up to 2kg.

Approximate yield

Depends on carcase size. Up to 2kg.

Preparations

Removed from the <span>Scotch Beef</span><span> </span>rump by following the natural seams between each muscle. Separated from the rump cap, tail and rump heart muscles.

Uses

Ideal for steaks and roasting.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: rump D cut muscle
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Quality Meat Scotland

QMS

Standard Supplier 19th October 2016

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

IN ASSOCIATION WITH