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	Tenderloin is renowned for being the most tender cut of beef available. Because of its function as a support muscle, the tenderloin consistently delivers a high quality steak experience. Because it is not heavily marbled, sauces are often served with this cut for added flavour. Both roasting and steaking are common for the tenderloin and ideal for smaller portion sizes.
	Remove tenderloin from bag.
	Remove kidney fat and any loose fat from the outside of tenderloin. 20g
	Remove side seam. This should be pulled from the tip to the head. 370g
	Remove silver skin by carefully working knife under it and cutting in a lifting motion pulling back on the silver skin, remove from the tip to the head. 177g
	Make sure you work in between the seams at the head of the tenderloin to remove any silver skin.
	The tenderloin can be roasted whole and carved or cut into its basic components: chateaubriand, tournedos, fillet mignon, tenderloin tips or completely steaked. 165g/steaks 2.76kg - 72% yield

	Long a standard at steak houses and fine dining restaurants, the rib offers a variety of menu applications. The high degree of marbling in the rib provides great flavour and tenderness. Follow the instructions below for portioning rib steaks, either bone-in or boneless.
	Remove rib from bag and remove netting net. 70g
	Square off the face of the rib. 120g
	BONE-IN For bone-in rib chops, cut between the ribs.
	Remove fat tissue from tail to rib eye, french the bone to the eye and clean for the best appearance. 275g
	Finished rib chop Total trim 545g 10.10kg steaks 94% yield.
	BONELESS For boneless rib steaks remove rack by cutting carefully along the rib bones and around the button bones. 2.095g
	Square off the face of the rib. 120g
	Cut to desired portion weights 2.365 kg trim 78.8% yield.

	Top sirloin is one of the most popular cuts for steaking at foodservice. If you purchase properly with attention to eating quality grades and proper aging, you will have one of the best flavoured and tender steaks available. Plus, this cut is usually half the cost of loin and rib cuts. Starting specs: Canadian 12mm trim not to exceed 15mm. 6.8kg, purge 100g 6.7kg total weight.
	Remove culotte muscle by separating the muscle along the fat seam separating the two muscles. (Note: Trim fat and cut into steaks of excellent quality. Culotte weight 2.08kg, trim 562g, usable culotte weight 1.52kg.)
	Remove chicken muscle according to your specs. 374g.
	Remove wedge fat. 436g
	Split main muscle by cutting in half with the grain total weight centre cut. 3.8kg
	Cut into steaks to your specification across the grain.

	Strip loins have been a staple at foodservice for years. Most often the strip loin appears as a New York Strip Steak. Another use is to roast the whole strip loin. The strip loin steak is not as marbled as a rib steak. So you must pay attention to the eating quality grade of the product you buy as well as proper amount of aging. Starting specs: 0x1 Canadian strip loin 12mm trim not to exceed 15mm. Total weight 5.88kg after removal of bag and purge 5.84kg.
	Trim any excess fat to reach 1.4 inch trim. 226g
	Trim backstrap between 2 to 3 inches dependent on individual specifications. 404g.
	Trim any gristle, cartilage and fat on the underside. 206g
	Remove tissue end cut to achieve a centre cut. 1.34kg
	Square off the opposite end to allow for a straight cut. 64g (If necessary)
	Portion centre cut steaks total centre cut weight. 3.60kg

	Ask your Canadian beef supplier to show you heavy strip loins that are best suited for this application, or discuss portion control versions of this product. Heavy strip loin 14 up 0x0 tail length
	Trimming excess fat, underneath.
	Remove backstrap.
	Cut strip loin just off centre.
	Cut each side into medallions. Medallions shown in comparison to traditional cut.
	Finished plate.