Fresh Meat Specifications - Sirloin Steak 8oz

Please Note: It is an industry standard in the supply of meat products to use the Meat Buyers Guide as the basis for many common cuts of meat.  We also follow this practice, and would refer everyone with an interest in meat quality to this excellent range of publications.

Please be aware that these specifications only reflect what we consider to be well established industry standards, commonly held knowledge and our own expertise in having conducted thousdands of food quality inspections over the past 20 years.  If we have made any direct reference to another source it will be referenced clearly.

Size Requirements for Sirloin Steaks:

These are the most common sizes of steaks found, along with generally accepted industry standard tolerances for each size of steak:

Weight

Target Weight: 227g - With a tolerance of 14g each way

Thickness

In the range of approximately 20mm - 30mm thick.

External Fat Standard for Sirloin Steaks:

A target of 10mm of external fat would be an acceptable standard for this product

Cutting Requirements:

We won't detail all of the primal preparation methods here, but in terms of the final cut product, the following are key quality indicators:

• Steaks cut evenly within a pack
• No wedge cut steaks
• No D-Cut steaks

Common Pack Sizes - Sirloin Steak

These can vary widely according to the needs of a business.  Most common will be packs of 2, 5 and 10 steaks.

Common Quality Defects Found in Sirloin Steaks:

We find the following defects tend to be most common within this product, and should be assessed when quality checking your product against your specification:

• Fat in excess of the maximum
• Steaks cut too thickly or thinly
• Steaks not falling into the correct weight range
• Excessive gristle
• Damaged packaging / split vacuum packaging

Distribution Temperatures for Sirloin Steaks

Although fresh meat will be subject to further processing prior to consumption, distribution temperatures should ideally be below 8C.  It should be noted here, that in most mixed product distribution scenarios, beef products, along with most other fresh food is grouped into the chilled storage and distribution network which would be expected to run below 6C.

Please note, these recommendations are made for the maintenance of best quality.  You should always conduct your own hazard analysis to ensure that your product is maintained at a temperature which will ensure it's safety.  For more guidance, please feel free to contact us.

Common Countries of Origin for Beef:

• UK
• Ireland
• Australia
• Uruguay
• Botswana
• Argentina

Please not these specifications are for informational use only, if you would like a detailed specification or comprehensive list of fresh meat specifications preparing, do not hesitate to contact us on 01208 895370.