“Quick Cook” Strips – 98%VL (Silverside)

Code: Silverside B019

Important Note

All connective tissue and fat is removed. For this product the silverside should be matured for a minimum of 14 days.

Description

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.

Silverside B019
Silverside B019
“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 1

1

Remove all gristle and fat from…

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 2

2

…both parts of the silverside.

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 3

3

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…

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 4

4

…slow cooking methods like sous vide or braising. Remove the remaining gristle between the main silverside and the silverside side muscle.

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 5

5

Remove the tapered end of the main silverside muscle where the muscle grain is coarse and tough.

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 6

6

Cut remainder into 7x7x50mm strips. (This is done easier when chilled/crusted and sliced on a gravity feed slicer). 

“Quick Cook” Strips – 98%VL (Silverside) Meat Cut Spec Step 7

7

“Quick Cook” Silverside strips.

×