Remove the pavé section from the rump side of the sirloin…
Code: Sirloin B013
Seam cut from the rump end of the sirloin with the natural thin layer of fat still attached. All gristle is removed. Ideal as a single portion.
Remove the top sirloin pavé muscle by cutting close and on to the underlying gristle sheath.
Trim top sirloin pavé muscle of excess fat.
Top sirloin pavé ready for use.