Rump and Tail of Rump

Código 2455 Boneless, HINDQUARTER

Cut Description

This cut obtained from the haunch borders cranially the striploin and tenderloin, the flank in the cranial / ventral area the outside in the caudal / lateral area the topside in the caudal edge of the femoral region and ventrally the knuckle.

Source: IPCVA

Skeletal Components:

OS COXAE (AITCH BONE), SACRUM, 1 ST AND 2 ND COCCYGEAL VERTEBRAE.

Muscular Component:

IT CONSISTS OF THE MASS OF MUSCLES COVERING THE PELVIC REGION NAMELY M. GLUTEUS MEDIUS, M. GLUTEUS PROFUNDUS, M. TENSOR FASCIA LATAE AND THE DORSAL PORTION OF M. BÍCEPS FEMORIS.

Processing:

FROM A RUMP AND LOIN BONE IN (ITEM 1005) AND AFTER THE TENDERLOIN HAS BEEN EXCISED, THE BACKBONE IS TRANSVERSELY SEVERED AT LUMBAR – SACRAL JOINT LEVEL, SEPARATING THE LOINS FROM THE RUMP. CUTTING SEPARATES THE MASS OF MUSCLES FROM ITS INSERTIONS IN THE SACRUM, SACRUM-SCIATIC AND SACRUM-ILIACUS LIGAMENTS AND THE GLUTEUS SURFACE OF THE ILIUM. FINALLY TRIMMING AND DRESSING OPERATIONS ARE CARRIED OUT.

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Rump and Tail of Rump

Cut Description

Skeletal Components:

Muscular Component:

Processing:

BUSTOS Y BELTRÁN