Silverside Dice

Code: Silverside B008

Description

The silverside is trimmed of all excess fat, gristle and connective tissue. The remainder is cut into dice.

Silverside B008

Silverside B008

Meat Cut Spec Step 1

1

Boneless untrimmed silverside anterior view.

Meat Cut Spec Step 2

2

Boneless untrimmed silverside posterior view.

Meat Cut Spec Step 3

3

Remove the salmon cut from the rest of the silverside by cutting along the natural seam. Remove silverwall, excess fat and connective tissue.

Meat Cut Spec Step 4

4

Cut silverside muscle into dice.

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