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.

Topside B024
Topside B024
Ranch Steaks – Thin Cut Meat Cut Spec Step 1

1

Remove the loosely attached muscle block,...

Ranch Steaks – Thin Cut Meat Cut Spec Step 2

2

...gracilis, pectineus and sartorius from the topside.

Ranch Steaks – Thin Cut Meat Cut Spec Step 3

3

Remove fat and connective tissue. 

Ranch Steaks – Thin Cut Meat Cut Spec Step 4

4

Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.

Ranch Steaks – Thin Cut Meat Cut Spec Step 5

5

Main Topside Muscle (semimembranosus). This muscle can be cut into logs prior to slicing, to reduce steak size.

Ranch Steaks – Thin Cut Meat Cut Spec Step 6

6

Cut across the grain into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).

Ranch Steaks – Thin Cut Meat Cut Spec Step 7

7

Ranch Steaks – Thin Cut.

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