Ranch Steaks (not scored, extra lean)

Code: Topside B028

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 excess fat (5 mm max.) before being cut into ranch steaks. The steaks are of large diameter.

Topside B028
Topside B028
Meat Cut Spec Step 1

1

Remove gracilis and associated muscles by…

Meat Cut Spec Step 2

2

…following the natural seams.

Meat Cut Spec Step 3

3

Remove the tender top muscle (adductor) by following the natural seams.

Meat Cut Spec Step 4

4

Remove all fat and connective tissue from the main topside muscle (semimembranosus) and…

Meat Cut Spec Step 5

5

…cut the muscle into logs as illustrated.

Meat Cut Spec Step 6

6

Cut logs into Ranch Steaks of required weight/thickness.

Meat Cut Spec Step 7

7

Ranch Steak.

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

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