STRIP LOIN, FILLET & SIRLOIN
Here we see the area these very tender cuts are taken from.
The fillet has external fat and discoloured tissue removed from the top of it.
Excess fat and bone gristle is also removed from the underside of the fillet.
Here we see the fillet trimmed and ready to be packaged.
Here we see the full sirloin and fillet prior to being trimmed.
Here the striploin has any external fat trimmed off to a maximum thickness of 10mm.
