For this product the topside should be matured for a minimum of 14 days.
The topside is separated into the two main muscles and the side muscle (bullet) is used for tender top steaks.
1
Trim topside of all visible fat, gristle and connective tissue.
2
Remove gracilis muscle by following the natural seam and trim all connective tissue.
3
Separate the topside into the two main muscles by cutting along the natural seam between them. Only the side muscle (bullet) is to be used for this steak.
4
Expose the main blood veins by removing...
5
...the top layer of the muscle. Remove the main blood veins.
6
Cut into portions of required weight.
7
Tender Top Steak.
