In this section:
Cut Diagram Consumer Product Concepts Terminology
Common Names: Top Butt, Rump Heart
Primary Muscle Composition: Gluteus medius, Longissimus dorsi, Biceps femoris, Gluteus accessorius, Gluteus profundus, Tensor fasciae latae
Points Requiring Specification:
Initial Cuts
Steak Ready(Cut & Split)
Premium Cuts
Removal of heavy connective tissue, cap, exterior fat and membrane.
Split the main muscle by cutting into thirds with the grain.
Cut each split into desired products (i.e. medallions, fillets and use trim for kebobs).
These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.
Bacon Wrapped Sirloin Medaillons(Chateau Cut)
Sirloin Steak for Sautéing
Seasoned Sirloin Steak
Seasoned Sirloin Steaks
Seasoned Sirloin Kebobs
Seasoned Sirloin Filet
Top Sirloin Cap (Coulotte, Biceps Femoris) – Biceps femoris is separated from gluteus medius along natural seam. Removal of silver skin and membrane including specific trimming of exterior fat. Resulting in a yield of 2-4 cap steaks depending on finished portion size and by-product potential.
Chicken Muscle (Gluteus Accessorius) – Remove chicken muscle (small sinewy muscle located on the underside of the sirloin), according to your specs.
Wedge Fat – Is a section of fat between the biceps femoris and the gluteus medius. Removal of wedge fat below the cap.
Centre Cut / Main Muscle – The muscle that remains after the removal of the biceps femoris and the gluteus profundus. Cut into steaks to your specification across the grain.
Baseball Cut – This portion is a thick centre cut medallion from the main muscle that is split uniformly along the grain direction. As illustated above in Steak/Roast Ready (Cut & Split) cut diagram.
Trimming – All heavy membrane adjacent to the sacral vertebrae should be removed and all ragged edges trimmed. Trim utilized as source specific sirloin grinds and reformulated products.
Top of Page