Prepared from a 2-rib bone sirloin with the rump (‘D’ muscle) section removed. The eye muscle is seamed out and fat and gristle removed. The lean eye muscle is cut lengthways into two cannons, which can then be cut into premium cannon steaks.
1
Remove the bones by sheet boning technique.
2
Remove the tail by cutting 25mm from the tip of the eye muscle and parallel to the backline of the carcase.
3
Trim all gristle, connective tissue…
4
and fat from the internal side.
5
Remove the D muscle from the rump end of the loin as illustrated.
6
Remove chain and external fat.
7
Cut the eye muscle of the sirloin…
8
into two, lengthways.
9
Cut into individual portions.
10
Vacuum pack in quantities required.
