Directions

1. Lay out the sirloin steak on a clean cutting board.
2. Using a sharp boning knife, start by trimming off any excess silver skin from the underside of the sirloin. Insert the tip of the knife under the silver skin and carefully work it off, ensuring to remove as little meat as possible.
3. Locate the seam of the chain (the side muscle) using your fingers and peel it away from the meat. Make small cuts as needed to separate it completely. Once separated, run the knife along the fat cap and remove the chain. Repeat this process for the other side of the sirloin. Don’t throw these away! Use the silver skin for dog meat. The fatty parts I render down and use as beef tallow. And the good meat from the chain, I’ll hand mice or put through a mincer to make burgers from.
4. Cut the sirloin into steaks of desired thickness. I prefer steaks that are about two fingers thick, which typically yield 300-350 grams each. Adjust the thickness according to personal preference.
5. From one sirloin, you should be able to obtain approximately 10 large steaks weighing over 300 grams each, as well as 4 smaller steaks weighing over 150 grams each.