Rolled Sirloin

Code: Sirloin B011

Description

Prepared from the striploin. Flank is removed 50 mm from the tip of the eye muscle. 25 mm back strap is removed and fat level is not to exceed 10 mm.

Sirloin B011
Sirloin B011
Rolled Sirloin Meat Cut Spec Step 1

1

Intercostal meat (meat between the ribs) is removed.

Rolled Sirloin Meat Cut Spec Step 2

2

The tail is trimmed to 50mm maximum from the tip of the eye muscle.

Rolled Sirloin Meat Cut Spec Step 3

3

25mm wide backstrap is removed. Chain remains.

Rolled Sirloin Meat Cut Spec Step 4

4

External fat level trimmed back to a maximum of 10mm.

Rolled Sirloin Meat Cut Spec Step 5

5

Roll and secure the shape using string, tie at regular intervals and cut into required portion weight.

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