Sirloin Steaks – Standard Trim

Code: Sirloin B006

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.

Intercostal meat (meat between the ribs) is removed.

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

25mm wide backstrap is removed. Chain remains.

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

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