Trim topside of all visible fat, gristle and connective tissue.
Code: Topside B014
For this product the topside should be matured for a minimum of 14 days.
The loosely attached muscle (gracilis) is removed and the remainder of the topside is trimmed of all connective tissue and fat and used for stir-fry.
Remove gracilis muscle by following the natural seams and trim all connective tissue. Gracilis muscle not to be used for stir-fry.
Remove all gristle, connective tissue and fat. Cut lean muscle into stir-fry strips of 1cm x 1cm x 6cm.