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|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