Rump Fillet Tail

Code: Fillet B008

The tail end of the fillet trimmed of all fat, gristle and connective tissue.

Whole fillet of beef untrimmed.

Remove the chain muscle and all gristle, fat and connective tissue.

Free the top and underside of the fillet of all connective tissue, gristle and fat.

Remove the head as illustrated and the tail leaving the middle fillet with a minimum 40mm diameter.

Fillet tail.