Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove steak from packaging, leaving any purged liquid behind.
Place beef into a large perforated lexan, perforated hotel pan -or- wire rack lined sheet tray to drain.
Once drained, dry beef gently with paper towel, if needed, to remove excess moisture.
Using a boning knife, carefully trim meat as minimally as possible to maintain consistently sized portions. Be sure to remove any silver skin, while retaining the natural fat around the muscle.
Weigh the cleaned muscle to determine the most efficient yield of 6 oz portions.
Begin cutting portions straight down from the thick end of the muscle to the thin end. Whenever possible, cut thicker center of the plate portions first, leaving the thinner end and trim for other recipe uses.
Each cut portion should be within (-) .1 oz to (+) .4 oz of desired recipe weight.
Individually wrap each portion. Cut portions may be frozen for 2 weeks.
Transfer to clean food storage containers. Cover, label, date and store refrigerated/frozen.
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