![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/1-7.png)
STRIP LOIN, FILLET & SIRLOIN
Here we see the area these very tender cuts are taken from.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/2-7.png)
The fillet has external fat and discoloured tissue removed from the top of it.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/3-7.png)
Excess fat and bone gristle is also removed from the underside of the fillet.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/4-7.png)
Here we see the fillet trimmed and ready to be packaged.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/5-7.png)
Here we see the full sirloin and fillet prior to being trimmed.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/6-7.png)
Here the striploin has any external fat trimmed off to a maximum thickness of 10mm.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/7-7.png)