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.

Remove the chain, all gristle and connective tissue.

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

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

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

Sirloin Banqueting Roast

Cut cannon into required weight portions.

Sirloin cannon steaks.