| 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 |
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