From a sirloin with the fillet attached remove a four-vertebrae section counting from the rump.
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Sirloin – T-Bone section
Code: Sirloin V007
Description
Prepared from the four vertebrae section, counting from the rump. Maximum fat level 15 mm.
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Remove all kidney fat and gristle. Trim the tail to a maximum length of 25mm from the tip of the eye muscle.