Content
Each type of meat when cutting a pork carcass has unique consumer properties. The sacrum is located at the back of the pig's spine. This area is distinguished by high quality meat and is indispensable in preparing a large number of dishes from chops to a variety of salads.
Where is the pig's rump located?
The rump is the upper back portion of the animal's back. This area of the pig's back has little movement, so the muscles in this area remain soft. The fat layer here is underdeveloped.
It is believed that a pig's rump should be wide enough and not too long. A smooth, slightly sloping rump is considered ideal. If in an animal this part of the body is underdeveloped and is narrow, awl-shaped, or excessively short, this indicates problems in proper development. As a result, you cannot get perfectly tasty meat from such an individual. It is also believed that the quality of rump meat is directly related to the tail of the animal. A thin, soft tail is a guarantee of a properly fed and raised pig.
What part of the pork carcass is the rump
Visually, the sacrum is the end of the upper back. In fact, this is a separate part of the carcass, which is located at the top of the ham. It is often also called adrenal meat due to its location.
The rump of a pig is located in the hip cut, obtained when cutting the carcass. It consists of top, inner, outer and side parts. After separating the ham from the carcass, it is necessary to cut it properly. So, to get the rump, you need to cut off the upper part of the cut from the ham.
After the initial deboning, the sacrum is covered with a small layer of fat. Depending on the culinary purpose, the fat can be either left or cut off, leaving only clean muscle tissue.
Distinctive qualities of meat
Rump is often considered one of the best types of meat among those obtained from cutting a pork carcass. The muscles located in this area are practically not used during the life of the animal. The pig's rump is in an area where minimal physical activity means there is a complete absence of tough muscle fibers and tendons, so the meat is extremely tender.
In addition to its extraordinary softness, the rump is almost completely devoid of fatty layers. As a result, meat is equated to a lean variety and becomes extremely popular among people who care about their health and practice proper nutrition. This product is also recognized by nutritionists during courses aimed at losing weight and normalizing metabolic processes in the body.
According to generally accepted technical conditions for varietal cutting of pork, all lump semi-finished products are divided into several categories. The highest category includes products containing up to 10% fat layers.Rump is considered one of the best parts of the carcass, along with lean tenderloin, ham and carcass.
Due to the absence of fatty fibers, the rump of a pork carcass is perfect for people who have to give up fatty foods due to health problems. Due to the complete lack of physical activity in the animal, this meat is easily absorbed by the body. Thanks to this, rump is perfect for people suffering from diseases of the gastrointestinal tract.
Due to the high quality of the meat, rump is a fairly expensive product. It is significantly more expensive than shoulder blade, neck, brisket and even ham. In stores, this part of the pork carcass is often in the same price range as elite parts - tenderloin and carbonate.
What can be cooked from rump and rump
The rump has long been considered one of the most valuable parts of the pork carcass. For centuries, culinary specialists have demonstrated miracles in preparing a variety of dishes from it. The most popular include:
- shashlik;
- roast;
- cutlets;
- boiled pork;
- escalope.
The sacrum has proven itself best in preparing barbecue. Since the meat itself is extremely tender, it does not require strong softening marinades. Traditionally, marinades are used on kefir or mineral water with a minimum of spices. During cooking, a minimal layer of fat enveloping the meat will prevent the kebab from drying out inside. The resulting dish will be juicy and tender.
In addition to kebabs, rump is used for preparing all kinds of grilled and barbecued dishes.The minimum percentage of fat content allows you to achieve a special taste both with quick frying and with long simmering. For example, well-grilled pork is an integral part of any European holiday.
The most tender boiled pork from rump, baked in the oven, turns out very tasty and juicy. Cutlets prepared from this part of the carcass are considered a dietary dish recognized by the global healthy eating community. Often the meat is simply cut into escalopes and fried until crispy. If you add vegetables and cheese to it and then bake it in the oven, you will get a dish that is not inferior to its restaurant counterparts.
In fact, the scope of use of rump in cooking is almost inexhaustible. You can use it to prepare a variety of roasts with your favorite vegetables, even dumplings. Lean meat is also an excellent addition to various salads.
Conclusion
The rump is located in the upper part of the hip cut of a pig and is one of the most valuable parts of the pork carcass. The meat is very tender and at the same time dietary. In addition, it is extremely beneficial for the body due to the almost complete absence of fat.
Thank you for the detail and format. There is one question left. What is the % yield of rump when deboning non-ferrous ham? Thank you.