Larder Trim Sirloin

Code: Sirloin B015

Description

A 3-rib boneless sirloin with the flank removed 25 mm from the tip of the eye muscle. 60 mm backstrap is removed and fat level is not to exceed 5 mm.

Sirloin B015
Sirloin B015
Larder Trim Sirloin Meat Cut Spec Step 1

1

Carefully remove the intercostal meat, gristle and chain muscle. Remove the tail to a length of 25mm.

Larder Trim Sirloin Meat Cut Spec Step 2

2

Remove the backstrap to a width of 60mm and parallel to the backline of the carcase.

Larder Trim Sirloin Meat Cut Spec Step 3

3

Trim external fat to a maximum thickness of 5mm.

Larder Trim Sirloin Meat Cut Spec Step 4

4

Larder trimmed sirloin prepared to specification.

×