Tenderloin

Tenderloin is removed from the ventral surface of the lumbar and last dorsal vertebrae and the lateral surface of the illium. It is composed by the M. psoas major, M. psoas minor, M. illiacus lateralis and M. cuadratus lumborum. Points requiring specification: · Weight in Lb or Kg. · Fat cover. · Silverskin removed.

Striploin

Striploin is prepared from a Pistola cut by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (according to specification). It is composed by the M. longissimus dorsi, M. illiocostalis, M. serratus dorsalis (according to distance of the cut from the eye muscle). Points requiring specification:…

Tri-tip

Consist in a cut from the fore portion of the thigh based on the tuber coxae and the edge of the ischium. It is composed by the M. tensor fasciae lata (triangle shaped muscle). Points requiring specification: · Fat cover. · Connective tissue removed.

Rump Cap

Rump Cap consist in the upper and fore portion of the bíceps femoris muscle (M.gluteobiceps) which covers the Rump, and is obtained by separating it along the natural seam from the Rump. Points requiring specification: · Fat cover. · Connective tissue removed.

Knuckle

Knuckle is a cut obtained from the foreface of the hind-leg, resting on the femur and the patella consisting of the cuadriceps femoris muscle. Points requiring specification: · Connective tissue removed. · Femur periostium removed.

Outside Flat

Outside Flat is prepared by removing  the Eye Round from an Outside (item 2030), along the natural seam between both muscles. Points requiring specification: · Fat cover. · Thick connective tissue (silverskin) removed.