For this product, the rump tail/tri-tip should be matured for a minimum of 14 days.
Tri-Tip Steaks – Thin Cut.
1
Max. fat thickness on the outside of the muscle not to exceed 10mm.
2
Remove excess fat and gristle.
3
The lines indicate the direction of the muscle grain.
4
Cut rump tail into 2 and remove thin ends as illustrated. Cut the muscle across the grain as the lines illustrate.
5
Cut into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
6
Tri-Tip Steaks – Thin Cut.
7
If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.
