Whole fillet of beef untrimmed.
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- “Extra Trim” Fillet Steaks (ex. chain trimmed head)
“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.
1
2
Remove the chain muscle and…
3
all gristle, fat and connective tissue.
4
Free the top of the fillet of all connective tissue, gristle and fat.
5
Remove all fat, gristle and bone sinews from underside of the fillet.
6
Underside of the fillet free of all connective tissue, gristle and fat.
7
Remove loose hanging chain muscle from the head of the fillet (1) and square cut the side muscle (2).
8
Remove the tail leaving the fillet with a minimum 40mm diameter.
9
Cut the fillet across the grain into steaks of even thickness, not wedge shaped.