Ranch Steaks

Code: Topside B009

Important Note

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

Description

The loosely attached muscle (gracilis) is removed and the remainder of the topside is trimmed of all connective tissue. A thin layer of natural fat is left, 5 mm max. The steaks are of large diameter.

Topside B009
Topside B009
Ranch Steaks Meat Cut Spec Step 1

1

Remove the loosely attached muscle (gracilis) by cutting along the natural seam.

Ranch Steaks Meat Cut Spec Step 2

2

Boneless trimmed topside ready for further preparation.

Ranch Steaks Meat Cut Spec Step 3

3

Separate the topside into the two main muscles by cutting along the natural seam between them.

Ranch Steaks Meat Cut Spec Step 4

4

Slice the larger muscle across the grain and evenly at 10mm intervals.

Ranch Steaks Meat Cut Spec Step 5

5

Lightly score each steak with a diamond pattern and display for sale.

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