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

Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Remove all external fat and gristle.

Meat Cut Spec Step 3

3

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

Meat Cut Spec Step 4

4

Escallops are ideal for marinating.

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