Striploin

Code: Sirloin B002

Description

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.

Sirloin B002
Sirloin B002
Meat Cut Spec Step 1

1

Intercostal meat (meat between the ribs) is removed.

Meat Cut Spec Step 2

2

The tail is trimmed to 40mm maximum from the tip of the eye muscle. 

Meat Cut Spec Step 3

3

25mm wide back strap is removed. 

Meat Cut Spec Step 4

4

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

Meat Cut Spec Step 5

5

Striploin is vacuum packed individually.

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

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