Escallops (Silverside)

Code: Silverside V009

Description

Prepared from the silverside with all connective tissue and fat removed. Flattened out to achieve 5 mm thickness and to maximise tenderness.

Silverside V009
Silverside V009
Escallops (Silverside) Meat Cut Spec Step 1

1

Silverside, salmon cut and heel muscle removed.

Escallops (Silverside) Meat Cut Spec Step 2

2

All external fat and...

Escallops (Silverside) Meat Cut Spec Step 3

3

...gristle to be removed.

Escallops (Silverside) Meat Cut Spec Step 4

4

Remove centre gristle by following the seam.

Escallops (Silverside) Meat Cut Spec Step 5

5

Cut both pieces into escallops.

Escallops (Silverside) Meat Cut Spec Step 6

6

Flatten out between two sheets of plastic using a fat basher to achieve 5mm thickness and to improve tenderness.

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