Tri-Tip Steaks – Thin Cut

Code: Rump B025

Important Note

For this product, the rump tail/tri-tip should be matured for a minimum of 14 days.

Description

Tri-Tip Steaks – Thin Cut.

Rump B025
Rump B025
Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 1

1

Max. fat thickness on the outside of the muscle not to exceed 10mm.

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 2

2

Remove excess fat and gristle.

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 3

3

The lines indicate the direction of the muscle grain.

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 4

4

Cut rump tail into 2 and remove thin ends as illustrated. Cut the muscle across the grain as the lines illustrate.

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 5

5

Cut into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 6

6

Tri-Tip Steaks – Thin Cut.

Tri-Tip Steaks – Thin Cut Meat Cut Spec Step 7

7

If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.

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