Bone-in sirloin with the fillet removed.
Bone-in Porterhouse Steak
Code: Sirloin B017
Description
This steak is prepared from the 3-bone rib section of the sirloin.
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2
Separate the rib section by cutting in a straight line from the tip of the first rib.
3
Trim the tail to a maximum 25mm from the tip of the eye muscle. Remove part of the vertebrae as illustrated.
4
Cut/saw rib section into steaks of required thickness or weight.
5
Bone-in Porterhouse Steak.