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 excess fat (5 mm max.) before being cut into ranch steaks. The steaks are of large diameter.
1
Remove gracilis and associated muscles by…
2
…following the natural seams.
3
Remove the tender top muscle (adductor) by following the natural seams.
4
Remove all fat and connective tissue from the main topside muscle (semimembranosus) and…
5
…cut the muscle into logs as illustrated.
6
Cut logs into Ranch Steaks of required weight/thickness.
7
Ranch Steak.
