5. As I cut in to the striploin, there is excessive fat trim on the striploin eye muscle. Why?
The external fat trim on any cut is specified at production by Stockyard. The depth of fat is referring to the distance from the edge of the eye muscle to the edge of the fat. This is relatively easy to achieve when looking at the eye muscle, however when going along the muscle, it is impossible to gauge the exact depth of fat. Every effort is made to make the trim a smooth consistent surface however there will be cases where the fat trim along the muscle is excessive to what normally would expect as it is difficult for slicers to judge the fat depth. This is a characteristic which can occur with animals that are grain fed for such long periods of time. If you have concern of this happening regularly please contact Stockyard.