From a sirloin with the fillet attached remove a four-vertebrae section counting from the rump.
Code: Sirloin V006
Prepared from a four-vertebrae section counting from the rump. 25 mm tail and fat thickness 10 mm maximum.
Remove all kidney fat and gristle. Trim the tail to a maximum length of 25mm from the tip of the eye muscle.
Internal and external fat thickness not to exceed 10mm. Cut and saw the T-bone section into steaks of required weight or thickness and remove bone dust.