For this product the topside should be matured for a minimum of 14 days.
The gracilis and the bullet muscle (tender top steaks) are removed from the topside. The remainder is trimmed of all connective tissue and fat before being cut into logs and then into small ranch steaks of 100–150 g. The steaks are of small diameter.
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1
Trim topside of all visible fat, gristle and connective tissue.
2
Remove gracilis muscle by following the natural seams and trim all connective tissue.
3
Separate the topside into the two main muscles by cutting along the natural seam between them.
4
Cut muscle block into smaller pieces.
5
Cut into 10mm thick portions and score each steak.
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