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
Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 1

1

Remove all gristle and fat from…

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 2

2

…both parts of the silverside.

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 3

3

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

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 4

4

Silverside side muscle fully trimmed.

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 5

5

Cut into steaks as illustrated and of required thickness.

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 6

6

Silverside side muscle steaks.

Silverside Side Muscle Steaks (extra lean) Meat Cut Spec Step 7

7

Silverside side muscle steak.

×