The length of the tail is not to exceed 25mm from the outer tip of the eye muscle. Remove the bones by sheet boning technique.
Sirloin – Sandwich Steaks
Code: Sirloin B007
Description
Thinly cut steaks from the sirloin-rump (‘D’ muscle) section. 25 mm tail and fat thickness 10 mm maximum.



1

2
Remove all gristle connective tissue…

3
and internal fat pockets. Remove 50mm of the backstrap.

4
Remove the whole D muscle from the rump end of the sirloin.

5
Trim fat level to a maximum of 10mm…

6
and cut into steaks 10mm thick (no wedge shapes).