Agriculture and Horticulture Development Board

Authority

Industry technical body

Territories

GB

Primacy

primary

Commercial interest

none

Retrieved

2026-08-13

State

Read and citable

Original document

Specification Sirloin V005, from a three-rib sirloin: flank removed 40 mm from the tip of the eye muscle, 25 mm backstrap removed, external fat trimmed to a maximum of 10 mm, and steaks cut to 'even thickness and required portion weight'. The last phrase is the useful one — the specification deliberately does NOT fix a thickness, which is a documented reason why UK steak timing guidance has to be given per thickness band rather than per cut.

Terminology, Technical

• Explicitly not safety: A cutting specification is not a food-safety source.

• AHDB specification Sirloin V005 takes a three-rib sirloin, removes the flank 40 mm from the tip of the eye muscle, removes 25 mm of backstrap, removes all bones by sheet boning and the intercostal meat, and trims external fat to a maximum of 10 mm.

  Where it applies:

  United Kingdom.

  Trim distances are specified in millimetres, which is what a specification is for.

• “Cut remaining sirloin into steaks of even thickness and required portion weight”

  AHDB's sirloin steak specification does not fix a steak thickness, instructing instead that the sirloin is cut into steaks of even thickness and required portion weight.

  Thickness is a buyer's choice, not a property of the cut. This is the documented reason British steak timing has to be published per thickness band rather than per cut name.

• Steak timing is governed by thickness, not by weight or cut name. Weber's chart roughly triples the time from a 1-inch to a 2-inch steak, and AHDB publishes British steak times per thickness band and per doneness rather than per cut.
• UK cutting specifications do not fix steak thickness. AHDB's sirloin specification instructs cutting to 'even thickness and required portion weight', leaving thickness to the buyer — which is why a cut name alone cannot predict a cooking time.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.