Remove all gristle and fat from…
Code: Silverside B016
For this product the silverside must be matured for a minimum of 14 days.
The side muscle (ischiatic head) is removed from the silverside. This muscle is then trimmed of all fat and connective tissue and steaks are cut to an even thickness.
…both parts of the silverside.
Follow the silver gristle and remove the silverside “side muscle”.
Silverside side muscle fully trimmed.
Cut into steaks as illustrated and of required thickness.
Silverside side muscle steaks.
Silverside side muscle steak.