Silverside Mini Joints (with added fat)

Code: Silverside B003

Important Note

For this product the silverside should be matured for a minimum of 14 days.

Description

All connective tissue and gristle are removed from the silverside. The remainder is cut into mini joints and a 5 mm layer of fat is added and secured with roasting bands. The diameter of the joint is approx 60–70 mm.

Silverside B003
Silverside B003
Silverside Mini Joints (with added fat) Meat Cut Spec Step 1

1

Boneless untrimmed silverside anterior view.

Silverside Mini Joints (with added fat) Meat Cut Spec Step 2

2

Boneless untrimmed silverside posterior view.

Silverside Mini Joints (with added fat) 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.

Silverside Mini Joints (with added fat) Meat Cut Spec Step 4

4

Cut into mini joints.

Silverside Mini Joints (with added fat) Meat Cut Spec Step 5

5

Add a 5mm layer of fat if required.

Silverside Mini Joints (with added fat) Meat Cut Spec Step 6

6

Secure with elasticated roasting bands.

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