BEEF CUTS / Sirloin Butt

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  • Country Origin: New Zealand
IMAGE 1- Sirloin Butt The sirloin butt is the completely boned part of the bone-in rump. It is removed at the pin bone and includes the flank or tail of the rump, with the butt end tenderloin removed. / IMAGE 2- D-Rump The thick top eye muscle of the Sirloin Butt is separated from the bottom sirloin along the natural seam. For the Top Sirloin the bottom sirloin is knifed off. / IMAGE 3- Rostbiff (Rumpheart) The section of the 1510 D-Rump left after removal of the Rump Cap and external fat cover along the natural seam. / IMAGE 4- Eye of Rump Separated from 1530 Rostbiff (Rumpheart) by following the natural seam of the rump centre. / IMAGE 5- Rump Centre 1550 - After removal of the 1540 Eye of Rump from the rumpheart, the tritip and underlying muscles are removed leaving the rump centre. Rump Centre 1555 - Sliced for steaks. / IMAGE 6- Rump Cap - denuded The Rump Cap is the top muscles lying beneath the fat surface of 1510 D-Rump. It is separated along the natural seam. / IMAGE 7- Beef Strips Prepared by slicing 1560 Rump Cap into strips. The 1540 Eye of Rump and 1550 Rump Centre may be similarly sliced. / IMAGE 8- Diced Beef Prepared by cutting 1560 Rump Cap into cubes. The 1540 Eye of Rump and 1550 Rump Centre may be similarly cubed. / IMAGE 9- Mince Prepared by mincing 1560 Rump Cap. The 1540 Eye of Rump and 1550 Rump Centre may be similarly minced. / IMAGE 10- Tritip Heavy fat on the inside surface is removed after separation, along the seam from the 1510 D-Rump.