For this product the topside should be matured for a minimum of 14 days.
Slice the tender top muscle across the grain and evenly at 5 mm intervals to produce tender top 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
Expose the main blood veins by removing...
6
...the top layer of the muscle. Remove the main blood veins.
7
Slice the Tender Top muscle across the grain and evenly at 5mm intervals to produce Tender Top Steaks – Thin Cut.
