“Extra Trim” Fillet Steaks (ex. chain trimmed head)

Code: Fillet B004

Description

All gristle, the chain, head chain, loose hanging part of the head and the tail are removed from the fillet. This results in a solid muscle, which can be cut into steaks of required weight.

Fillet B004
Fillet B004
“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 1

1

Whole fillet of beef untrimmed.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 2

2

Remove the chain muscle and…

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 3

3

all gristle, fat and connective tissue.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 4

4

Free the top of the fillet of all connective tissue, gristle and fat.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 5

5

Remove all fat, gristle and bone sinews from underside of the fillet.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 6

6

Underside of the fillet free of all connective tissue, gristle and fat.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 7

7

Remove loose hanging chain muscle from the head of the fillet (1) and square cut the side muscle (2).

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 8

8

Remove the tail leaving the fillet with a minimum 40mm diameter.

“Extra Trim” Fillet Steaks (ex. chain trimmed head) Meat Cut Spec Step 9

9

Cut the fillet across the grain into steaks of even thickness, not wedge shaped.

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