Silverside – fully trimmed 98%VL

Code: 1051

Description

Silverside seam cut from the leg and trimmed to 98%VL.

1051
1051
Silverside – fully trimmed 98%VL Meat Cut Spec Step 1

1

After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 2

2

The remainder of the leg consists of the heel muscle, silverside and rump muscles.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 3

3

Remove the rump from the silverside as illustrated.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 4

4

Remove the heel muscle by following the natural seams.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 5

5

Remove all visible fat, 98%VL from silverside and salmon cut.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 6

6

Remove the salmon cut by following the natural seam.

Silverside – fully trimmed 98%VL Meat Cut Spec Step 7

7

Silverside – fully trimmed 98%VL.

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