Remove all gristle and fat from…
Code: Silverside B006
For this product the silverside should be matured for a minimum of 14 days.
The silverside is trimmed of excess fat and gristle, and cut into steaks of even thickness. Need slow cooking.
…both parts of the silverside.
Follow the silver gristle and remove the silverside “side muscle”.
Silverside muscles fully trimmed.
Square the ends.
Cut into silverside steaks of required weight/thickness.