After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.
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- Silverside – fully trimmed 98%VL
Silverside – fully trimmed 98%VL
Code: 1051
Description
Silverside seam cut from the leg and trimmed to 98%VL.
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The remainder of the leg consists of the heel muscle, silverside and rump muscles.
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Remove the rump from the silverside as illustrated.
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Remove the heel muscle by following the natural seams.
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Remove all visible fat, 98%VL from silverside and salmon cut.
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Remove the salmon cut by following the natural seam.
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Silverside – fully trimmed 98%VL.