BEEF LOIN TOP BUTT BNLS

The Beef Loin – Top Butt Bnls. 1/8" is derived from the Top Butt and is produced after the bones have been removed. Surface fat and bevels are trimmed to an average of 1/8". Fat and underlying heavy tissue where the pelvic bone was located is removed. Rope meat, and adjacent lean are removed; the edge is trimmed to expose lean along the width of the top butt. The fat seam above rope meat area is trimmed to be approximately 1/2" wide.