Productos

Rump and Tail of Rump

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.

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.