Sirloin Cannon

Code: Sirloin B009

Description

Prepared from a 2-rib bone sirloin with the rump (‘D’ muscle) section removed. The eye muscle is seamed out and fat and gristle removed. The lean eye muscle is then cut lengthways into two cannons.

Sirloin B009
Sirloin B009
Sirloin Cannon Meat Cut Spec Step 1

1

Remove the bones by sheet boning technique. Remove the tail by cutting 25mm from the tip of the eye muscle.

Sirloin Cannon Meat Cut Spec Step 2

2

Trim all gristle, connective tissue...

Sirloin Cannon Meat Cut Spec Step 3

3

and fat from the internal side.

Sirloin Cannon Meat Cut Spec Step 4

4

Remove the D muscle from the rump end of the loin as illustrated.

Sirloin Cannon Meat Cut Spec Step 5

5

Remove chain and external fat.

Sirloin Cannon Meat Cut Spec Step 6

6

Cut the eye muscle of the sirloin…

Sirloin Cannon Meat Cut Spec Step 7

7

into two, lengthways.

×