Escallops (Salmon Cut)

Code: Silverside B004

Important Note

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

Description

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

Silverside B004
Silverside B004
Escallops (Salmon Cut) Meat Cut Spec Step 1

1

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

Escallops (Salmon Cut) Meat Cut Spec Step 2

2

Remove all external fat and gristle.

Escallops (Salmon Cut) Meat Cut Spec Step 3

3

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

Escallops (Salmon Cut) Meat Cut Spec Step 4

4

Escallops are ideal for marinating.

×