Prepared from the 4-vertebrae section counting from the rump. 25 mm tail and fat thickness 10 mm maximum.
1
From a sirloin with the fillet attached…
2
remove a four-vertebrae section counting from the rump end.
3
Four-vertebrae T-bone section.
4
Remove all kidney fat and gristle. Trim the tail to a maximum width of 25mm from the tip of the eye muscle.
5
Internal and external fat thickness not to exceed 10mm. Cut and saw the T-bone section into steaks of required weight and remove bone dust.
