T-Bone Steaks

Code: Sirloin B008

Prepared from the 4-vertebrae section counting from the rump. 25 mm tail and fat thickness 10 mm maximum.

From a sirloin with the fillet attached…

remove a four-vertebrae section counting from the rump end.

Four-vertebrae T-bone section.

Remove all kidney fat and gristle. Trim the tail to a maximum width 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 and remove bone dust.