For this product the topside should be matured for a minimum of 14 days.
Stir-fry – topside flap muscle (Sartorius).
1
Remove the loosely attached muscle block...
2
...gracilis, pectineus and sartorius from the topside.
3
Gracilis and associated muscles.
4
Remove the small side bullet muscle (pectineus) by following the natural seams.
5
Remove the sartorius muscle by following the natural seam.
6
Remove all fat, gristle and connective tissue and cut into stir-fry.
7
Stir-Fry – Topside Flap Muscle (Sartorius).
