Beef Loin Strip Loin Steak Boneless
The boneless steaks shall be prepared from any beef short loin, bone-in strip loin, or boneless strip loin item, provided the item meets the end requirements of Item No. 180. All bones and cartilages shall be excluded. See Item No. 1173 for purchaser tail length options.
"1 "1 OA Beef Loin, Strip Loin Steak, 10\Jr^ Boneless, Center-Cut
This item, in addition to meeting the requirements of Item No. 1180, shall be further prepared by excluding the posterior or sirloin butt end of the boneless strip loin at or
anterior to the gluteus medius. The gluteus medius, if present, may appear only on one side of the steak.
"I "I O Beef Loin, Top Sirloin Butt Steak, Boneless
The boneless steaks may be prepared from any top sirloin butt, provided the item meets the end requirements of Item No. 184. Prior to cutting the top sirloin butt into steaks, it shall be faced by a straight cut to exclude the heavy connective tissue closely associated with the protuberance of the femur so that the appearance of the gluteus medius is oval in shape. The boneless top sirloin butt may be separated into sections reasonably parallel to the backbone line to accommodate the cutting of specified portion-size steaks. The sections shall be cut into steaks reasonably parallel to the cut surface of the round end.
Continue reading here: LlOyir Beef Loin Top Sirloin Butt I04F Steak Center Cut Boneless Seamed IM
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