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

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A thick pointed muscle that lies partially on the edge of the Scotch Beef rump and continues over the thick flank. A coarser muscle than the rest of the rump. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size. Approx. 1kg.

Approximate yield

Depends on carcase size. Approx. 1kg.

Preparations

Removed from the narrow end of the <span>Scotch B</span>eef rump by following the natural muscle seam.

Uses

Rump tail is a coarse textured muscle ideally suitable for braising or stewing.

Cooking techniques

Oven Boil Stew

Cut Origin

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

QMS

Standard Supplier 28th September 2016

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

IN ASSOCIATION WITH