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.

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

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

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.

Expose the main blood veins by removing...

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

Cut into portions of required weight.

Tender Top Steak.