Tender Top Steaks

Code: Topside B015

Important Note

For this product the topside should be matured for a minimum of 14 days.

Description

The topside is separated into the two main muscles and the side muscle (bullet) is used for tender top steaks.

Topside B015
Topside B015
Tender Top Steaks Meat Cut Spec Step 1

1

Trim topside of all visible fat, gristle and connective tissue.

Tender Top Steaks Meat Cut Spec Step 2

2

Remove gracilis muscle by following the natural seam and trim all connective tissue. 

Tender Top Steaks Meat Cut Spec Step 3

3

Separate the topside into the two main muscles by cutting along the natural seam between them. Only the side muscle (bullet) is to be used for this steak.

Tender Top Steaks Meat Cut Spec Step 4

4

Expose the main blood veins by removing...

Tender Top Steaks Meat Cut Spec Step 5

5

...the top layer of the muscle. Remove the main blood veins.

Tender Top Steaks Meat Cut Spec Step 6

6

Cut into portions of required weight. 

Tender Top Steaks Meat Cut Spec Step 7

7

Tender Top Steak.

×