“Premium” Sirloin Steaks

Code: Sirloin B003

Description

Only the centre of the sirloin is eligible for this premium steak. The rib and rump (‘D’ muscle) section are removed. Maximum 25 mm tail, chain and 70 mm wide backstrap is removed. Maximum fat thickness 8 mm.

Boneless untrimmed sirloin.

Remove the tail by cutting 25mm from the ventral tip of the eye muscle. Remove the chain.

Remove the backstrap to a width of 70mm and parallel to the backline of the carcase. Trim external fat to a maximum thickness of 8mm.

Separate the sirloin into three by cutting across the anterior tip of the gluteus medius and the posterior tip of the spinalis dorsi.

The sirloin cut into the three different types of steak.

Steaks cut to specification from the three pieces. Only centre steaks are eligible for “Premium” status.