Top Sirloin (D-Rump)

Posted on December 7, 2010

Consist in a cut from the croup based on the coxis and the sacral hemivertebrae. Main muscle group: upper portion of the biceps femoris, glutei medius, accesorius and profundus.

Points requiring specification:

  • Fat cover.
  • With Tri-Tip.

meat-top-sirloin-for-export

USA NAMP 184 2120
AUSTRALIA HAM 2100 2120

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