Sirloin – T-Bone section

Code: Sirloin V007

Description

Prepared from the four vertebrae section, counting from the rump. Maximum fat level 15 mm.

Sirloin V007
Sirloin V007
Sirloin – T-Bone section Meat Cut Spec Step 1

1

From a sirloin with the fillet attached remove a four-vertebrae section counting from the rump.

Sirloin – T-Bone section Meat Cut Spec Step 2

2

Remove all kidney fat and gristle. Trim the tail to a maximum length of 25mm from the tip of the eye muscle.

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