Ranch Steaks (extra lean)

Code: Topside B010

Important Note

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

Description

The gracilis and the bullet muscle (tender top steaks) are removed from the topside. The remainder is trimmed of all connective tissue and fat before being cut into logs and then into small ranch steaks of 100–150 g. The steaks are of small diameter.

Topside B010
Topside B010
Ranch Steaks (extra lean) Meat Cut Spec Step 1

1

Trim topside of all visible fat, gristle and connective tissue.

Ranch Steaks (extra lean) Meat Cut Spec Step 2

2

Remove gracilis muscle by following the natural seams and trim all connective tissue.

Ranch Steaks (extra lean) Meat Cut Spec Step 3

3

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

Ranch Steaks (extra lean) Meat Cut Spec Step 4

4

Cut muscle block into smaller pieces.

Ranch Steaks (extra lean) Meat Cut Spec Step 5

5

Cut into 10mm thick portions and score each steak.

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