THE #185A BEEF LOIN,BOTTOM SIRLOIN BUTT,FLAP IS REMOVED FROM THE BOTTOM SIRLOIN BY SEAMING OUT THE FLAP FROM THE #185B AND #185C. SURFACE FAT IS NORMALLY NO LARGER THAN 1/4 OF AN INCH. APPLICATIONS ARE FAJITA MEAT,STIR-FRY,CUBED STEAKS AND CUTLETS.MEITHOD OF PREPARATION WOULD BE DRY HEAT.