Prepared from a 2-rib bone sirloin with the rump (‘D’ muscle) section removed. 70 mm wide backstrap is removed. 25 mm tail and fat thickness 10 mm maximum.
1
Remove the bones by sheet boning technique. Trim the tail to a maximum width of 25mm from the tip of the eye muscle.
2
Remove all gristle and connective tissue…
3
and internal fat pockets.
4
Remove 70mm of the backstrap. Chain to be trimmed of excess fat and gristle but left on the loin.
5
Trim external fat to a maximum thickness of 10mm.
6
Remove the D muscle (not to be included with these sirloin steaks).
7
Cut remaining sirloin into steaks of even thickness (no wedge shapes) and of required portion weight.
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