Prepared from a 2-rib bone sirloin. 70 mm wide backstrap is removed. 25 mm tail and fat thickness 10 mm maximum.
1
Remove the bones by sheet boning technique.
2
Trim the tail to a maximum width of 25mm from the tip of the eye muscle.
3
Remove all gristle and connective tissue…
4
and internal fat pockets.
5
Remove 70mm of the backstrap. Chain to be trimmed of excess fat and gristle but left on the loin.
6
Trim external fat to a maximum thickness of 10mm.
7
Cut remaining sirloin into steaks of even thickness (no wedge shapes) and of required portion weight.
