Remove all gristle and fat from…
Code: Silverside B019
All connective tissue and fat is removed. For this product the silverside should be matured for a minimum of 14 days.
The silverside is trimmed of all fat, gristle and connective tissue. The remainder is cut into 7 mm x 7 mm x 50 mm strips.
…both parts of the silverside.
Follow the silver gristle and remove the silverside “side muscle”. The silverside side muscle tends to be slightly tougher than the main muscle and should only be used for…
…slow cooking methods like sous vide or braising. Remove the remaining gristle between the main silverside and the silverside side muscle.
Remove the tapered end of the main silverside muscle where the muscle grain is coarse and tough.
Cut remainder into 7x7x50mm strips. (This is done easier when chilled/crusted and sliced on a gravity feed slicer).
“Quick Cook” Silverside strips.