Bone-in sirloin with the fillet removed.
Code: Sirloin B017
This steak is prepared from the 3-bone rib section of the sirloin.
Separate the rib section by cutting in a straight line from the tip of the first rib.
Trim the tail to a maximum 25mm from the tip of the eye muscle. Remove part of the vertebrae as illustrated.
Cut/saw rib section into steaks of required thickness or weight.
Bone-in Porterhouse Steak.