All parts of the pork carcass have their own unique properties. Below we will examine in detail where a particularly valuable part is located - the rump (or in other words, the rump) of a pig. This section of the carcass contains high quality meat. This tender and nutritious meat is indispensable for preparing a number of delicious dishes, including chops and a variety of gourmet salads.
Location of the sacrum in pigs
The rump is the upper back part of a pig's back. This area is characterized by low mobility, which allows the animal’s muscles to remain soft.This area is also distinguished by an underdeveloped fat layer.
Features and Specifications
The optimal rump for a pig is a wide and slightly sloping rump, but not too long. If this part of the animal’s body is underdeveloped and has a narrow, awl-shaped shape or is excessively short, this indicates problems in proper development. In this case, the meat from such an individual will not be perfectly tasty. The quality of rump meat also depends on the pig's tail. A thin and soft tail serves as a guarantee of proper feeding and raising of the animal.
What part of the pork carcass is the rump
Upon visual examination, it is clear that the rump is the final part in the upper back area. But in fact, the rump is a separate part of the carcass and is located in the upper part of the ham. This part, due to its location, also received an alternative name - “adrenal meat”.
Obtaining the rump when cutting a carcass
The pork rump is located in the hip cut, which is separated when cutting the carcass. It consists of several parts - top, inner, outer and side. After the ham is separated from the carcass, proper cutting is required. To do this, cut off the upper part of the cut from the ham.
Proper cutting of a pork carcass results in ideal pieces of meat that are used for preparing various dishes. After the initial cutting, it is clear that the sacrum is covered with a thin layer of fat. Depending on culinary preferences, this fat is left or removed, leaving only clean muscle tissue.
Features of rump meat
Rump is considered one of the most excellent types of meat obtained from cutting an animal.According to the established technical standards for cutting pork carcasses, all lump semi-finished products are divided into categories. The highest category is occupied by products containing up to 10% fat. Rump is considered one of the best types of carcass - along with lean tenderloin, carb and ham.
This is interesting! Some traders sell the back part of the ham under the name "rump". Unscrupulous butchers may even present the processed shoulder part to the client as a rump.
The sacrum is a rather expensive product. The price for it is significantly higher than for other parts of the pork carcass, such as shoulder, neck, brisket or ham. In supermarkets, rump is often sold in the same price range as premium cuts such as tenderloin and carbonate.
Tenderness and softness of meat
The muscles in this area are practically not used during the life of the pig. Her rump is located in an area where physical activity is minimal, which means there are no hard muscle fibers or tendons. This makes the meat soft.
In addition to exceptional tenderness, the rump is almost devoid of a fatty layer. This makes meat popular among those who adhere to a healthy diet. Nutritionists also recognize this product as valuable during weight loss courses and normalization of metabolic processes in the body.
The rump of a pork carcass attracts with the tenderness and softness of the meat. Due to the absence of fatty fibers, it is suitable for people who have to avoid fatty foods due to health problems. Rump meat is easily absorbed by the body, so it is suitable for people suffering from gastrointestinal diseases.
Culinary recipes using rump and rump
The rump has long been considered one of the most valuable parts of the pork carcass.For centuries, culinary experts have demonstrated their skill in preparing dishes from it. Some of the popular dishes include:
- shashlik;
- roast;
- cutlets;
- boiled pork;
- escalopes.
The rump makes a tender kebab. Due to its natural softness, the meat does not require intensive marinades to soften it. Traditionally, marinades based on kefir or mineral water with a minimum amount of spices are used. A small part of the fat layer that envelops the meat helps the kebab not dry out from the inside. The result is a juicy and tender dish.
Rump is an indispensable ingredient when preparing a variety of barbecue and grill dishes. Due to its low fat content, it makes the dish tasty no matter how long it takes to cook – be it two-hour simmering or quick frying. For example, well-done grilled rump is an integral part of European holidays.
The most tender boiled pork is also obtained from the rump. Cutlets made from this part of the carcass are a dietary dish recognized by the global healthy eating community. The rump is often cut into escalopes and fried until crispy. And if you add vegetables and cheese and then bake in the oven, you get a real restaurant dish.
In fact, the uses of rump in cooking are almost limitless. You can use it to prepare a variety of culinary delights with your favorite vegetables. Rump is also ideal for preparing various salads.
