Sirloin – Sandwich Steaks

Code: Sirloin B007

Thinly cut steaks from the sirloin-rump (‘D’ muscle) section. 25 mm tail and fat thickness 10 mm maximum.

The length of the tail is not to exceed 25mm from the outer tip of the eye muscle. Remove the bones by sheet boning technique.

Remove all gristle connective tissue…

and internal fat pockets. Remove 50mm of the backstrap.

Remove the whole D muscle from the rump end of the sirloin.

Trim fat level to a maximum of 10mm…

and cut into steaks 10mm thick (no wedge shapes).