Sirloin Steak (without “D” muscle)

Code: Sirloin B004

Description

Prepared from a 2-rib bone sirloin with the rump (‘D’ muscle) section removed. 70 mm wide backstrap is removed. 25 mm tail and fat thickness 10 mm maximum.

Sirloin B004
Sirloin B004
Sirloin Steak (without “D” muscle) Meat Cut Spec Step 1

1

Remove the bones by sheet boning technique. Trim the tail to a maximum width of 25mm from the tip of the eye muscle.

Sirloin Steak (without “D” muscle) Meat Cut Spec Step 2

2

Remove all gristle and connective tissue…

Sirloin Steak (without “D” muscle) Meat Cut Spec Step 3

3

and internal fat pockets. 

Sirloin Steak (without “D” muscle) Meat Cut Spec Step 4

4

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

Sirloin Steak (without “D” muscle) Meat Cut Spec Step 5

5

Trim external fat to a maximum thickness of 10mm.

Sirloin Steak (without “D” muscle) Meat Cut Spec Step 6

6

Remove the D muscle (not to be included with these sirloin steaks).

Sirloin Steak (without “D” muscle) 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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