Bone-in Porterhouse Steak

Code: Sirloin B017

Description

This steak is prepared from the 3-bone rib section of the sirloin.

Sirloin B017

Sirloin B017

Meat Cut Spec Step 1

1

Bone-in sirloin with the fillet removed.

Meat Cut Spec Step 2

2

Separate the rib section by cutting in a straight line from the tip of the first rib.

Meat Cut Spec Step 3

3

Trim the tail to a maximum 25mm from the tip of the eye muscle. Remove part of the vertebrae as illustrated.

Meat Cut Spec Step 4

4

Cut/saw rib section into steaks of required thickness or weight.

Meat Cut Spec Step 5

5

Bone-in Porterhouse Steak.

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