“Premium” Sirloin Cannon Steak

Code: Sirloin B010

Description

Prepared from a 2-rib bone sirloin with the rump (‘D’ muscle) section removed. The eye muscle is seamed out and fat and gristle removed. The lean eye muscle is cut lengthways into two cannons, which can then be cut into premium cannon steaks.

Sirloin B010
Sirloin B010
“Premium” Sirloin Cannon Steak Meat Cut Spec Step 1

1

Remove the bones by sheet boning technique.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 2

2

Remove the tail by cutting 25mm from the tip of the eye muscle and parallel to the backline of the carcase.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 3

3

Trim all gristle, connective tissue…

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 4

4

and fat from the internal side.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 5

5

Remove the D muscle from the rump end of the loin as illustrated.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 6

6

Remove chain and external fat.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 7

7

Cut the eye muscle of the sirloin…

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 8

8

into two, lengthways.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 9

9

Cut into individual portions.

“Premium” Sirloin Cannon Steak Meat Cut Spec Step 10

10

Vacuum pack in quantities required.

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