T-Bone Steaks

Code: Sirloin V006

Description

Prepared from a four-vertebrae section counting from the rump. 25 mm tail and fat thickness 10 mm maximum.

From a sirloin with the fillet attached remove a four-vertebrae section counting from the rump.

Remove all kidney fat and gristle. Trim the tail to a maximum length of 25mm from the tip of the eye muscle.

Internal and external fat thickness not to exceed 10mm. Cut and saw the T-bone section into steaks of required weight or thickness and remove bone dust.