Rump

Description
Rump is prepared from Hindquarter (Sirloin Butt) by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank. The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The abdominal muscles are removed from the tail (flank) leaving the M.tensor faciae latae in situ.
CMAcode: 1160

Weight of article
Not less 4.5 kg.
ECE UN code, AUS-meat code: 2090

Shell life
Fresh: 30 days – +0 – +2°С.Frozen: 12 month – minus 18°С.
HALAL

Packaging
Fresh: vacuum packaging, closed carton box 
Frozen: wrapped in foil, closed carton box