Silverside with salmon cut.
Code: Silverside B014
For this product the silverside should be matured for a minimum of 14 days.
Aitch bone joint
Remove the aitch bone joint in a straight line…
…starting from the tip of the salmon cut.
Remove all gristle and connective tissue. Note the direction of the grain.
Place strings across the grain. External fat not to exceed 15mm.
Aitch Bone Joint.
Joint can be cut in half to produce Aitch Bone mini joints.