Beef sirloin for example will have
the skin already removed, only the fat
layer is left on, this is trimmed further
to remove the sinew which runs from the
lower end of the sirloin.
SINEW
Some beef
joints do have tough sinew which should
be trimmed or removed or the piece or
pieces of meat will be tough when cooked.
The reason for this is that the sinew
shrinks and is not tenderised by the
cooking process but toughened, similar
in texture to an elastic band.
