1. To be prepared from a 3 rib bone sirloin from which all bones have been removed by sheet boning including the intercostal muscles.
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2. Remove the chain muscle completely and the backstrap to a depth of 50 mm over the eye muscle. Tail not to exceed 25 mm from the ventral tip of the eye muscle.
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3. Remove all bone gristle, connective and discoloured tissue. Remove 7 cm from "D" muscle at rump end.
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