Intercostal meat (meat between the ribs) is removed.
Code: Sirloin B002
A 3-rib boneless sirloin with the flank removed 40 mm from the tip of the eye muscle. 25 mm backstrap is removed and fat level is not to exceed 10 mm.
The tail is trimmed to 40mm maximum from the tip of the eye muscle.
25mm wide back strap is removed.
External fat level trimmed back to a maximum of 10mm.
Striploin is vacuum packed individually.