Quality Standard beef – Steaks, Daubes and Ribs “Premium” Fillet Steaks “Extra trim” Fillet Steaks Fillet Steaks Fillet Steak Standard (ex.chain trimmed head) (with chain ex.silver gristle) EBLEX Code: Fillet B003 EBLEX Code: Fillet B004 EBLEX Code: Fillet B005 EBLEX Code: Fillet B006 Description: A premium fi llet steak, because only Description: All gristle, chain, head chain, loose Description: The chain is left on but silver gristle Description: This fi llet contains the chain and the the centre of the fi llet is eligible for this steak. hanging part of the head and the tail are removed is removed. The remainder is cut into steaks. silver gristle; the remainder is cut into steaks. All gristle, the chain, tail and head of the fi llet are from the fi llet. This results in a solid muscle, The tail is removed so that steaks have a The tail is removed so that steaks have a removed. All steaks have a minimum diameter which can be cut into steaks of required weight. minimum diameter of 60mm. minimum diameter of 60mm. of 60mm. Spatchcock Fillet Fillet Steak on the bone Fillet Tail on the bone Rump Fillet EBLEX Code: Fillet B013 EBLEX Code: Fillet B014 EBLEX Code: Fillet B015 EBLEX Code: Fillet B008 Description: Prepared from the Fillet Tail and Description: Maximum thickness of the bones Description: Maximum thickness of the bones Description: The head of the fi llet (rump end), butterfl y cut. 25mm. 25mm. chain removed and trimmed of all fat, gristle and connective tissue. For full cutting specifi cation refer to CD at the back of the manual. 15 Quality Standard beef – Steaks, Daubes and Ribs Middle Fillet Fillet Tail Rump Fillet with silver gristle Loin Fillet with silver gristle EBLEX Code: Fillet B008 EBLEX Code: Fillet B008 EBLEX Code: Fillet B009 EBLEX Code: Fillet B010 Description: The fi llet which is attached to Description: The tail end of the fi llet trimmed of Description: The head of the fi llet (rump end) Description: This is part of the fi llet, which is the sirloin. The chain and tail are removed and all fat, gristle and connective tissue. without the chain, trimmed of all fat but silver attached to the sirloin. With the tail but without the remainder is trimmed of all fat, gristle and gristle remains the chain.Trimmed of all fat but silver gristle connective tissue. remains. Rump Fillet with silver gristle Loin Fillet with silver gristle “Premium” Sirloin Cannon Steaks “Premium” Sirloin Steaks and chain muscle and chain muscle EBLEX Code: Fillet B011 EBLEX Code: Fillet B012 EBLEX Code: Sirloin B010 EBLEX Code: Sirloin B003 Description: The head of the fi llet (rump end) Description: This is the part of the fi llet which is Description: Prepared from a two-rib bone sirloin Description: Only the centre of the sirloin is with the chain left on. Trimmed of all fat but silver attached to the sirloin. With the tail and chain. with the rump (“D” muscle) section removed. eligible for this premium steak. The rib and rump gristle remains. Trimmed of all fat but silver gristle remains. The eye muscle is seamed out and fat and gristle (“D” muscle) section are removed. Maximum removed. The lean eye muscle is cut lengthways 25mm tail, chain and 70mm wide backstrap is into two cannons, which can then be cut into removed. Maximum fat thickness 8mm. premium cannon steaks. 16 For full cutting specifi cation refer to CD at the back of the manual. Quality Standard beef – Steaks, Daubes and Ribs Sirloin Steak (without “D” muscle) Sirloin Steak “Extra Trim” Sirloin Larder Trim Sirloin Steak Standard Trim EBLEX Code: Sirloin B004 EBLEX Code: Sirloin B005 EBLEX Code: Sirloin B015 EBLEX Code: Sirloin B006 Description: Prepared from a two-rib bone sirloin Description: Prepared from a two-rib bone Description: A three-rib sirloin with 25mm tail. Description: A three-rib sirloin. Flank is removed with the rump (“D” muscle) section removed. sirloin. 70mm wide backstrap is removed. 60mm back strap is removed and fat level is not 50mm from the tip of the eye muscle. 25mm 70mm wide backstrap is removed. 25mm tail and 25mm tail and fat thickness 10mm maximum. to exceed 5mm. backstrap is removed and fat level is not to fat thickness 10mm maximum. exceed 10-15mm. Sirloin “Sandwich” Steaks Top Sirloin Pavé Lower Sirloin Pavé Rib Eye Steaks EBLEX Code: Sirloin B007 EBLEX Code: Sirloin B013 EBLEX Code: Sirloin B014 EBLEX Code: Fore Rib B008 Description: Thinly cut steaks from the sirloin- Description: Seam cut from the rump end of Description: Seam cut from the rump end of the Description: Cut from the eye muscle of the rump (“D” muscle) section. 25mm tail and fat the sirloin with the natural thin layer of fat still sirloin with all gristle and fat removed. Can be fore rib. Maximum fat thickness 10mm. thickness 10mm maximum. attached. All gristle is removed. Ideal as a single used for pavés, minute steaks or stir-fry. portion. For full cutting specifi cation refer to CD at the back of the manual. 17 Quality Standard beef – Steaks, Daubes and Ribs Rib Eye Fillet T-bone Steaks Bone-In Porterhouse Steak Bone-In Sirloin Steak EBLEX Code: Chuck B027 EBLEX Code: Sirloin B008 EBLEX Code: Sirloin B017 EBLEX Code: Sirloin B018 Description: The rib eye fi llet is the continuation Description: Prepared from the four-vertebrae Description: This steak is prepared from the Description: Prepared from the sirloin without of the rib eye situated in the chuck. section counting from the rump. 25mm tail and 3-bone rib section of the sirloin. the rib section. fat thickness 10mm maximum. Club Steaks Back Rib Steaks on the bone Chuck Rib Steaks on the bone Traditional Rump Steaks EBLEX Code: Fore Rib B010 EBLEX Code: Chuck B031 EBLEX Code: Chuck B030 EBLEX Code: Rump B006 Description: Prepared from the fore rib. Description: Produced from ribs 4, 5 and 6 of Description: Produced from the fi rst 3 ribs of Description: For this steak the rump is used as Each steak contains half a rib bone. the forequarter. the forequarter and ideal for slow or sous vide a whole and cut into steaks. Because the rump cooking. consists of more than one muscle and the grain of the meat runs in different directions, the steaks can fall apart or have inconsistent eating qualities. 18 For full cutting specifi cation refer to CD at the back of the manual. Quality Standard beef – Steaks, Daubes and Ribs “Premium” Bistro Rump Steaks “Premium” Prime Rump Steaks Rump and Picanha Steaks Picanha Steak EBLEX Code: Rump B003 EBLEX Code: Rump B003 EBLEX Code: Rump B005 EBLEX Code: Rump B013 Description: This premium lean steak is cut from Description: This premium steak is cut from the Description: The cap of the rump is separated Description: Cut from the cap of the rump. the most tender part of the rump and contains no centre part of the rump. The benefi t is that a layer from the rump. The silver gristle is removed In traditional rump steak it is cut along the gristle and leaves no plate waste. of thick gristle is removed and, because it is single from the cap muscle. Both muscles are cut into grain but, in this case, cut across the grain and, muscle, the steak will not fall apart. steaks of the required weight. The benefi ts are therefore, more tender to eat. that the steaks will not fall apart and the cap (Picanha) can be cut across the grain and is, therefore, more tender. Picanha Steaks – large cut Picanha Roast (portions) Flat Iron Steaks “Centre Cut” Steaks EBLEX Code: Rump B017 EBLEX Code: Rump B007 EBLEX Code: Chuck B013 EBLEX Code: Thick Flank B005 Description: This rump cap muscle/picanha is Description: Cut from the cap muscle of the Description: Cut from a seam cut feather muscle, Description: These steaks are produced from the removed from the silverside in line with the tip of rump. Delicious fl avoured portions containing a of which all fat and centre gristle are removed. tender centre muscle of the thick fl ank. These the salmon cut, after the rump muscles have been thin layer of scored natural fat. The remaining lean meat produces a very steaks are totally lean, without any gristle and removed and is a longer cut than the Rump Cap fl avoursome grilling/frying steak. suitable for grilling/frying. (picanha) EBLEX Code: Rump B015. Fat level not For this product the feather should be For this cut the thick fl ank should be matured to exceed 10mm. For this steak the cap/picanha matured for a minimum of 14 days. for a minimum of 14 days. should be matured for a minimum of 14 days. For full cutting specifi cation refer to CD at the back of the manual. 19 Quality Standard beef – Steaks, Daubes and Ribs Tender Top Steaks Denver Steak Ranch Steaks (extra lean) Ranch Steaks EBLEX Code: Topside B015 EBLEX Code: Chuck B025 EBLEX Code: Topside B010 EBLEX Code: Topside B009 Description: The topside is separated into the Description: This steak is prepared from a Description: The loosely attached muscle Description: The loosely attached muscle (gracilis) two main muscles and the side muscle (bullet) is single muscle out of the chuck. Succulent and full (gracilis) is removed and the remainder of the is removed and the remainder of the topside is used for tender top steaks. of fl avour. topside is trimmed of all connective tissue and fat. trimmed of all connective tissue. A thin layer of For this cut the topside should be matured For this product the spider muscle (Serratus For this cut the topside should be matured natural fat is left, 5mm max.