For this product the silverside should be matured for a minimum of 14 days.
The silverside is trimmed of excess fat and gristle, and cut into steaks of even thickness. Need slow cooking.
1
Boneless untrimmed silverside anterior view.
2
Boneless untrimmed silverside posterior view.
3
Remove the salmon cut from the rest of the silverside by cutting along the natural seam. Remove silverwall, excess fat and connective tissue.
4
Slice the salmon cut into steaks of even thickness.
5
Salmon cut steaks prepared to specification and ready for sale.
