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
Striploin Meat Cut Spec Step 1

1

Intercostal meat (meat between the ribs) is removed.

Striploin Meat Cut Spec Step 2

2

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

Striploin Meat Cut Spec Step 3

3

25mm wide back strap is removed. 

Striploin Meat Cut Spec Step 4

4

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

Striploin Meat Cut Spec Step 5

5

Striploin is vacuum packed individually.

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