Cutting
- Hang sirloin on the bone at 1–2 °C, 82 % humidity, 28 days
- Bone out, chain off, tail cut 50 mm from the eye
- Fat cover trimmed to 6 mm, even across
- Cut to three pieces of 3.6–4.4 kg
Ageing loss 11 %, trim loss 21 %.
B101 · Striploin, dry-aged
Dry-aged on the bone 28 days, then boned and trimmed to one width.
Specification
- Species · primal
- Beef · Loin
- Trim
- Chain off, tail 50 mm from eye
- Fat cover
- 6 mm maximum
- Portion
- 280 g ± 5 g
- Yield from primal
- 68 %
- Aged
- 28 days
- Pack
- Vacuum, 3 pieces per case
- Case weight
- 12.0 kg
- Shelf life
- 21 days chilled from pack date, 0–3 °C
- Price
- £28.40 per kg · £340.80 per case
- Stock
- 9 cases
Lots carrying this cut
- PB-2609-087 · Carrow Hill · killed 22 Sep · 18 cases
- PB-2609-079 · Hallow Farm, Rennick · killed 15 Sep · sold out