After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.
Silverside seam cut from the leg and trimmed to 98%VL.
The remainder of the leg consists of the heel muscle, silverside and rump muscles.
Remove the rump from the silverside as illustrated.
Remove the heel muscle by following the natural seams.
Remove all visible fat, 98%VL from silverside and salmon cut.
Remove the salmon cut by following the natural seam.
Silverside – fully trimmed 98%VL.