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Chump
Chump is prepared from a leg chump-on and is removed by a straight cut approximately 12mm from the hip joint and at right angles across the primal. This cut is the equivalent of the rump of beef and comes from the point where the leg meets the shortloin. The chump can be prepared further into chump chops or the rump.
SECONDARY CUTS
Chump chop
The equivalent of beef rump, the chump chop is taken from the leg chump at the point where the leg meets the shortloin, and then further prepared into chops. Chump chops are best suited for barbecue and pan-fry cooking' methods and are tender with extra flavour imparted from the bone.
