For this cut, the topside should be matured for a minimum of 14 days.
Ranch steaks – Thin Cut.
1
Remove the loosely attached muscle block,...
2
...gracilis, pectineus and sartorius from the topside.
3
Remove fat and connective tissue.
4
Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.
5
Main Topside Muscle (semimembranosus). This muscle can be cut into logs prior to slicing, to reduce steak size.
6
Cut across the grain into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
7
Ranch Steaks – Thin Cut.
