Boneless untrimmed silverside anterior view.
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.
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Boneless untrimmed silverside posterior view.
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Remove the salmon cut from the rest of the silverside by cutting along the natural seam. Remove silverwall, excess fat and connective tissue.
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Cut into mini joints.
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Add a 5mm layer of fat if required.
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Secure with elasticated roasting bands.