Topside Stir-fry

Code: Topside B014

Important Note

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

Description

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.

Topside B014
Topside B014
Topside Stir-fry Meat Cut Spec Step 1

1

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

Topside Stir-fry Meat Cut Spec Step 2

2

Remove gracilis muscle by following the natural seams and trim all connective tissue. Gracilis muscle not to be used for stir-fry.

Topside Stir-fry Meat Cut Spec Step 3

3

Remove all gristle, connective tissue and fat. Cut lean muscle into stir-fry strips of 1cm x 1cm x 6cm.

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