Sirloin Steak – Extra Trim

Code: Sirloin B005

Description

Prepared from a 2-rib bone sirloin. 70 mm wide backstrap is removed. 25 mm tail and fat thickness 10 mm maximum.

Sirloin B005
Sirloin B005
Sirloin Steak – Extra Trim Meat Cut Spec Step 1

1

Remove the bones by sheet boning technique.

Sirloin Steak – Extra Trim Meat Cut Spec Step 2

2

Trim the tail to a maximum width of 25mm from the tip of the eye muscle.

Sirloin Steak – Extra Trim Meat Cut Spec Step 3

3

Remove all gristle and connective tissue…

Sirloin Steak – Extra Trim Meat Cut Spec Step 4

4

and internal fat pockets.

Sirloin Steak – Extra Trim Meat Cut Spec Step 5

5

Remove 70mm of the backstrap. Chain to be trimmed of excess fat and gristle but left on the loin.

Sirloin Steak – Extra Trim Meat Cut Spec Step 6

6

Trim external fat to a maximum thickness of 10mm.  

Sirloin Steak – Extra Trim Meat Cut Spec Step 7

7

Cut remaining sirloin into steaks of even thickness (no wedge shapes) and of required portion weight.

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