Sirloin Steaks – Standard Trim

Code: Sirloin B006

Description

A 3-rib sirloin. Flank is removed 50 mm from the tip of the eye muscle. 25 mm backstrap is removed and fat level is not to exceed 10–15 mm.

Sirloin B006
Sirloin B006
Sirloin Steaks – Standard Trim Meat Cut Spec Step 1

1

Intercostal meat (meat between the ribs) is removed.

Sirloin Steaks – Standard Trim Meat Cut Spec Step 2

2

The tail is trimmed to 50mm maximum from the tip of the eye muscle.

Sirloin Steaks – Standard Trim Meat Cut Spec Step 3

3

25mm wide backstrap is removed. Chain remains.

Sirloin Steaks – Standard Trim Meat Cut Spec Step 4

4

External fat level trimmed back to a maximum of 10mm. 

Sirloin Steaks – Standard Trim Meat Cut Spec Step 5

5

The whole sirloin can be cut into steaks of even thickness. Fat thickness not to exceed 10-15mm.

×