Escallops (Salmon Cut)

Code: Silverside B004

For this product the silverside should be matured for a minimum of 14 days.

The salmon cut is trimmed of all connective tissue, gristle and cut into 10 mm thick steaks.

Remove the salmon cut from the silverside by cutting along the natural seam.

Remove all external fat and gristle.

Square the ends and slice escallops across the grain at 5mm intervals.

Escallops are ideal for marinating.