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


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2
Remove all external fat and gristle.

3
Square the ends and slice escallops across the grain at 5mm intervals.

4
Escallops are ideal for marinating.