BEEF STEAK READYTENDER MV

The Beef Loin Steak Ready Tenderloin MV is derived from a regular PSMO SMO. Surface fat is trimmed off including blue tissue. The belly is trimmed free of fat, ribbon meat. Shingles approximately 1/2" in depth are acceptable. Wedge fat under the ear is trimmed. The side muscle will be removed to the head of the tender to the seam of the side muscle which is approx. 7” – 8” from the tip of the main body of the tender muscle. Individual packages will have a nutritional label only. No product description label will be used.