For this product the silverside should be matured for a minimum of 14 days.
All connective tissue and gristle are removed from the silverside. The remainder is cut into mini joints and a 5 mm layer of fat is added and secured with roasting bands. The diameter of the joint is approx 60–70 mm.
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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
Cut into mini joints.
5
Add a 5mm layer of fat if required.
6
Secure with elasticated roasting bands.
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