Boneless untrimmed fillet primal.
Code: Fillet B005
The chain is left on but silver gristle is removed. The remainder is cut into steaks. The tail is removed so that steaks have a minimum diameter of 60 mm.
Remove excess fat, gristle and connective tissue to expose underlying lean cut surface.
Cut the fillet into even-sized steaks. Remove the tail so that remaining steaks have a minimum diameter of 40mm.