Three rib sirloin. Remove all bones using a sheet boning method. Intercostal meat (meat between the ribs) is removed.
Sirloin Steaks – Standard Trim
Code: Sirloin V005
Description
A 3-rib sirloin. Flank remove 40 mm from the tip of the eye muscle. 25 mm backstrap is removed and fat levels not to exceed 10–15 mm.
1
2
The tail is trimmed to 50mm maximum from the tip of the eye muscle.
3
25mm wide back strap is removed. External fat level trimmed back to a maximum of 10mm.
4
Cut remaining sirloin into steaks of even thickness and required portion weight.