For this product the topside should be matured for a minimum of 14 days.
Premium bistro topside steaks.
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Remove the loosely attached muscle block...
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...gracilis, pectineus and sartorius from the topside.
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Gracilis and associated muscles.
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Remove the small side bullet muscle (pectineus) by...
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...following the natural seams.
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Small side bullet muscle - Topside. Trim ends and cut into steaks of required thickness.
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“Premium” Bistro Topside Steaks.
