Known as a sirloin in the UK and a porterhouse in Australia, the striploin is one of the world’s most popular cuts of beef. But how does it end up on a consumer’s plate? We explore the journey from lairage to trimmed steak. 

Taken from the short loin of the cow, the striploin is found in top restaurants and family kitchens around the world. But once a cow arrives at an abattoir what is the process to get it ready for the retailer? 

Let’s find out...

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Reviewing the process there are three things that stand out - time management, maximum usage and expert input.

While the process can take up to a month in total, there are some stages, such as from lairage to the chiller, that happen very quickly. Planning and managing the timings around the different stages is essential to ensure that there isn't any spoiling of the end product. 

Maximum usage and value of the animal is also a key driver. While the blood is classified as category 3 and not suitable for human consumption, the head, the hide and the red offal all go to specific markets where they are used and valued  to avoid wastage. 

What is also clear is the balance between skilled experts and automated processes that together ensure the quality of the product. From the moment the animal is stunned, every moment along the line is overseen by an expert to ensure a quality product. 

In the dirty stage, experts are on hand to oversee the removal of the head, the hide and the hooves. Official veteriarians (OVs) supplied by the government are on hand to classify and clear offal fit for consumption. Skilled knife operatives, known as boners, identify the seams of the carcase and run a knife through them to remove the larger bones. 

The end result is a striploin steak that is trimmed to specification – either by weight or by thickness – and ready to head to the retailer.  

We dig deeper into how best to maximise yields in the Foods Connected Protein Optimise solution guide. Download your copy to find out more.