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.
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.