Boneless untrimmed silverside anterior view.
Code: Silverside B005
For this product the silverside should be matured for a minimum of 14 days.
The silverside is trimmed of excess fat and gristle, and cut into steaks of even thickness. Need slow cooking.
Boneless untrimmed silverside posterior view.
Remove the salmon cut from the rest of the silverside by cutting along the natural seam. Remove silverwall, excess fat and connective tissue.
Slice the salmon cut into steaks of even thickness.
Salmon cut steaks prepared to specification and ready for sale.