“Premium” Bistro Topside Steaks

Code: Topside B025

Important Note

For this product the topside should be matured for a minimum of 14 days.

Description

Premium bistro topside steaks.

Topside B025
Topside B025
Meat Cut Spec Step 1

1

Remove the loosely attached muscle block...

Meat Cut Spec Step 2

2

...gracilis, pectineus and sartorius from the topside.

Meat Cut Spec Step 3

3

Gracilis and associated muscles.

Meat Cut Spec Step 4

4

Remove the small side bullet muscle (pectineus) by...

Meat Cut Spec Step 5

5

...following the natural seams.

Meat Cut Spec Step 6

6

Small side bullet muscle - Topside. Trim ends and cut into steaks of required thickness.

Meat Cut Spec Step 7

7

“Premium” Bistro Topside Steaks.

Click here to download the PDF

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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