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.

Sirloin B007
Sirloin B007
Sirloin – Sandwich Steaks Meat Cut Spec Step 1

1

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 Meat Cut Spec Step 2

2

Remove all gristle connective tissue…

Sirloin – Sandwich Steaks Meat Cut Spec Step 3

3

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

Sirloin – Sandwich Steaks Meat Cut Spec Step 4

4

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

Sirloin – Sandwich Steaks Meat Cut Spec Step 5

5

Trim fat level to a maximum of 10mm…

Sirloin – Sandwich Steaks Meat Cut Spec Step 6

6

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

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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