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Chump is prepared from a Leg Chump on Boneless (item 5060) 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 are suited to barbecue and pan-fry cook methods and are tender with extra flavour imparted from the bone.

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