Stir-Fry – Topside Flap Muscle (Sartorius)

Code: Topside B026

Important Note

For this product the topside should be matured for a minimum of 14 days.

Description

Stir-fry – topside flap muscle (Sartorius).

Topside B026
Topside B026
Meat Cut Spec Step 1

1

Remove the loosely attached muscle block...

Meat Cut Spec Step 2

2

...gracilis, pectineus and sartorius from the topside.

Meat Cut Spec Step 3

3

Gracilis and associated muscles.

Meat Cut Spec Step 4

4

Remove the small side bullet muscle (pectineus) by following the natural seams.

Meat Cut Spec Step 5

5

Remove the sartorius muscle by following the natural seam.

Meat Cut Spec Step 6

6

Remove all fat, gristle and connective tissue and cut into stir-fry.

Meat Cut Spec Step 7

7

Stir-Fry – Topside Flap Muscle (Sartorius).

Click here to download the PDF

© Agriculture and Horticulture Development Board 2025 | All Rights Reserved

Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

×