Max. fat thickness on the outside of the muscle not to exceed 10mm.
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.
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Remove excess fat and gristle.
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The lines indicate the direction of the muscle grain.
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Cut rump tail into 2 and remove thin ends as illustrated. Cut the muscle across the grain as the lines illustrate.
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Cut into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
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Tri-Tip Steaks – Thin Cut.
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If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.