How to Cut Your Gourmet Meat

July 7th, 2010

From prepping your rump and ribeye cuts for long term storage to transforming your traditional sirloin into delicious premium steaks; in the following guide, we will show you how to cut each of our meats into delectable servings that will entice you, your friends and all your family…

NOTE: Before you handle any of our meats, make sure you wash your hands thoroughly and rinse each of our cuts under cold water before dabbing dry with a paper towel.

Creating Premium Rump Steaks

1. Using a sharp carving knife, remove the cap muscle from the topside of your rump by cutting along the seam between it and the rest of the rump. (Cap muscle is traditionally white with a similar consistency to fat)
2. Continue by separating the rump into 3 separate segments. This can be achieved by cutting along the seam (the connective tissue) so you are left with 2 side rumps and a centre cut
3. Next make sure you remove any excess fat and gristle to ensure you are left with only exposed lean surfaces
4. Locate the ‘grain’ (the string-fibres on the muscle) and taking your centre piece cut across/against the grain (cut in the opposite direction to the grain) and split into 1cm-1.5cm rump steaks

Creating Standard Trim Sirloin Steaks

1. Begin by removing the intercostal meat (the meat found between the ribs) before trimming a maximum of 5cm from the tip of the eye muscle (the main muscle running along the length of the loin)
2. Next remove the backstrap (tissue found along the top of the ribcage) to a width of 7cm and parallel to the backline of the carcase
3. Continue by trimming its external fat back to a maximum of 1cm before proceeding to slice your sirloin into 1cm-1.5cm thick steaks

Creating Standard Fillet Steaks

1. Begin by removing all external fat and discoloured tissue from the top of the fillet
2. Next remove any excess fat and gristle from the underside of the fillet and begin cutting it into even sized fillets approximately 1cm-1.5cm thick
3. Finally remove the tail so that the remaining steaks have a minimum diameter of 4cm

Creating Topside Joints

1. First remove all discoloured tissue, gristle and excess fat from the external side of the topside
2. Next remove the first joint of the topside which contains the thickest part of the gracilis (attached muscle found on the internal side). NOTE: this part can be used to create a traditional roasting joint
3. Continue by removing the remaining loosely attached muscle by cutting along the joints natural seam
4. When prepped, cut the remaining topside into 2 equal sized portions
5. Finish by adding a 5cm thick layer of fat to any of the joints lean surfaces (on the top) and tie securely together with string at equal intervals

Creating Ribeye Steaks

1. Using a sharp knife remove the blade bone cartilage (tissue closest to the shoulder blade of the cow) before removing the bones using a sheet boning technique (where the bones are removed in 1 piece without further trimming)
2. Next remove the eye muscle (the main muscle running along the length of the loin) from your ribeye by following its natural seam
3. Continue by trimming off any excess fat and gristle
4. Finally make sure its internal and external fat thickness does not exceed 1.5cm before cutting them into 2cm steaks

Discover how easy it is to use wholesale cuts of meat in our dedicated Wholesale Prices section…

Tags: beef fillet steaks, beef striploin steaks, ribeye steaks, rump steaks, topside beef joint
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