Tender Top Steaks – Thin Cut

Code: Topside B011

Important Note

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

Description

Slice the tender top muscle across the grain and evenly at 5 mm intervals to produce tender top steaks – thin cut.

Topside B011
Topside B011
Tender Top Steaks – Thin Cut Meat Cut Spec Step 1

1

Remove the loosely attached muscle block,...

Tender Top Steaks – Thin Cut Meat Cut Spec Step 2

2

...gracilis, pectineus and sartorius from the topside.

Tender Top Steaks – Thin Cut Meat Cut Spec Step 3

3

Remove fat and connective tissue.

Tender Top Steaks – Thin Cut Meat Cut Spec Step 4

4

Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.

Tender Top Steaks – Thin Cut Meat Cut Spec Step 5

5

Expose the main blood veins by removing...

Tender Top Steaks – Thin Cut Meat Cut Spec Step 6

6

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

Tender Top Steaks – Thin Cut Meat Cut Spec Step 7

7

Slice the Tender Top muscle across the grain and evenly at 5mm intervals to produce Tender Top Steaks – Thin Cut.

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