Sirloin Banqueting Roast – Cannon Steaks

Code: Sirloin B012

Description

A perfect sirloin roast with a consistent smaller diameter slicing face for consistent cooking, easy carving and no plate waste. A cannon of 80 mm diameter is removed. Fat is then rolled back over the remaining sirloin and secured with string.

Sirloin Banqueting Roast – Cannon Steaks Meat Cut Spec Step 1

Remove the chain, all gristle and connective tissue.

Sirloin Banqueting Roast – Cannon Steaks Meat Cut Spec Step 2

Lift up the layer of fat to expose gristle sheet. Remove gristle.

Sirloin Banqueting Roast – Cannon Steaks Meat Cut Spec Step 3

Remove part of the sirloin (8cm diameter) as illustrated.

Sirloin Banqueting Roast – Cannon Steaks Meat Cut Spec Step 4

Fold back the layer of fat and secure at regular intervals with roasting bands.

Sirloin Banqueting Roast

Cut cannon into required weight portions.

Sirloin Banqueting Roast – Cannon Steaks Meat Cut Spec Step 7

Sirloin cannon steaks.