For this product the Silverside must be matured for a minimum of 14 days and will benefit from needle tenderising.
Silverside steaks – thin cut. (cut across the grain).
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Silverside (Biceps femoris) and Salmon cut (Semitendinosus).
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Remove the Salmon muscle by following the natural seam.
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Silverside with the Salmon Cut removed.
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Remove all connective tissue and gristle.
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Follow the seam as illustrated…
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…to remove the side muscle (Biceps femoris – ischiatic head).
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The side muscle (Biceps femoris – ischiatic head) fully trimmed. This part of the Silverside is tough and cannot be used for thin steaks.
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Remove remaining gristle and connective tissue…
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…but leave natural fat to a maximum thickness of 5 mm.
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Remove 50mm from the tapered end…
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…of the silverside as this part is very tough.
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Cut the silverside muscle in half…
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…and cut remaining 2 logs sideways across the grain into 5mm thin steaks. (This is done easier on a gravity feed slicer).
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Silverside Steak – Thin Cut (cut across the grain).
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If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.
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