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. A thin layer of natural fat is left, 5 mm max. The steaks are of large diameter.
1
Remove the loosely attached muscle (gracilis) by cutting along the natural seam.
2
Boneless trimmed topside ready for further preparation.
3
Separate the topside into the two main muscles by cutting along the natural seam between them.
4
Slice the larger muscle across the grain and evenly at 10mm intervals.
5
Lightly score each steak with a diamond pattern and display for sale.
