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
Meat Cut Spec Step 1

1

Boneless untrimmed silverside anterior view.

Meat Cut Spec Step 2

2

Boneless untrimmed silverside posterior view.

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.

Meat Cut Spec Step 4

4

Cut into mini joints.

Meat Cut Spec Step 5

5

Add a 5mm layer of fat if required.

Meat Cut Spec Step 6

6

Secure with elasticated roasting bands.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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