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CHUCK
JACOBS LADDER
LMC (Leg of Mutton Cut)
FLAT BRISKET
DICED BEEF
FORE RIBS, RIB EYE & RIBS
STRIP LOIN, FILLET & SIRLOIN
RUMP
TOPSIDE, THICK FLANK (KNUCKLES)
SILVERSIDE & SALMON CUT
HEELS & HIND SHIN
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RUMP
RUMP
The rump cuts are taken from the area shown.
Here we see the full rump from the outer side.
Here we see the full rump from the inner side.
Here we see the rump with full tail still attached prior to trimming
The rump tail is removed.
Any excess gristle and blood veins are removed from the rump.
The rump is trimmed so that the maximum fat layer is no more than 10mm thick.
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