Silverside Side Muscle Steaks (extra lean)

Code: Silverside B016

Important Note

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

Description

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.

Silverside B016
Silverside B016
Meat Cut Spec Step 1

1

Remove all gristle and fat from…

Meat Cut Spec Step 2

2

…both parts of the silverside.

Meat Cut Spec Step 3

3

Follow the silver gristle and remove the silverside “side muscle”.

Meat Cut Spec Step 4

4

Silverside side muscle fully trimmed.

Meat Cut Spec Step 5

5

Cut into steaks as illustrated and of required thickness.

Meat Cut Spec Step 6

6

Silverside side muscle steaks.

Meat Cut Spec Step 7

7

Silverside side muscle steak.

Click here to download the PDF

© Agriculture and Horticulture Development Board 2024 | All Rights Reserved

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

×