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.

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

Boneless trimmed topside ready for further preparation.

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

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

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