Fillet Steak Standard

Code: Fillet B006

Description

This fillet contains the chain and the silver gristle; the remainder is cut into steaks. The tail is removed so that steaks have a minimum diameter of 60 mm.

Fillet Steak Standard Meat Cut Spec Step 1

External fat and discoloured tissue from the top of the fillet is removed.

Fillet Steak Standard Meat Cut Spec Step 2

Excess fat and bone gristle from the underside of the fillet is removed.

Fillet Steak Standard Meat Cut Spec Step 3

Cut the fillet into even-sized steaks.

Fillet Steak Standard Meat Cut Spec Step 4

Remove the tail so that remaining steaks have a minimum diameter of 40mm.