Waste management

This is the waste removed from the 2 rib sirloin. Either you, your butcher or your customer will have to trim off. Make sure you specify what you require

NOTE: Very precise specifications will involve additional labour and therefore cost to meet your requirements

NOTE: Forequarter and fillet cuts do not need the same maturation as hindquarter cuts

NOTE: Ageing meat carcases lose weight due to evaporation

The importance of specifications

If you do not tell your butcher what you want, how can he get it right? Specifications are communication tools – it allows the chef to tightly detail what is required and leaves no uncertainty. It is vital that the supplier gives you what you want, every time, not what he thinks you want (and most certainly not what he thinks he can get away with).

The specification example below shows the type and level of information you need to be communicating to your butcher:

Cut: Sirloin Steaks

County of Origin – Scotch

1. Boneless 2 rib sirloin
2. Remove the chain
3. Remove visible gristle and connective tissue
Cut removal and preparation

4. Remove back strap (5cm wide) and trim the tail (2cm from the tip of the eye muscle)
5. Trim fat to a maximum depth of 15mm
6. Remove 3-4 steaks from the rump end until gristle in the centre of the steak has disappeared

7. Remainder of the sirloin to be cut into steaks 2cm thick
8. Steaks to be of even thickness (not wedge shaped)
9. To be vacuum packed a maximum of 2 days prior to delivery
Ageing:
14 days on the bone prior to slicing
Fat Level:
Maximum fat depth not to exceed 15mm at any point
Portion Wt:
225g with a 15g tolerance
Packaging:
Vacuum packed 4 steaks per pack
Labelling:
To include: Name and address of the butcher, origin Scotland, slaghtered in the Scotland (plant number),cutting in Scotland (plant number), traceability code, product name

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