Fillet Steak Standard

Code: Fillet B006

Description

This fillet contains the chain and the silver gristle; the remainder is cut into steaks. The tail is removed so that steaks have a minimum diameter of 60 mm.

External fat and discoloured tissue from the top of the fillet is removed.

Excess fat and bone gristle from the underside of the fillet is removed.

Cut the fillet into even-sized steaks.

Remove the tail so that remaining steaks have a minimum diameter of 40mm.