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Remove the loosely attached muscle block,...
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- Ranch Steaks – Thin Cut
Ranch Steaks – Thin Cut
Code: Topside B024
Important Note
For this cut, the topside should be matured for a minimum of 14 days.
Description
Ranch steaks – Thin Cut.
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...gracilis, pectineus and sartorius from the topside.
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Remove fat and connective tissue.
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Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.
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Main Topside Muscle (semimembranosus). This muscle can be cut into logs prior to slicing, to reduce steak size.
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Cut across the grain into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
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Ranch Steaks – Thin Cut.