Remove all gristle and fat from…
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- Silverside Steaks (large and extra lean)
Silverside Steaks (large and extra lean)
Code: Silverside B017
Important Note
For this product the silverside must be matured for a minimum of 14 days.
Description
The silverside is trimmed of all fat and gristle. The side muscle (ischiatic head) is removed and steaks are cut lengthways.
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…both parts of the silverside.
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Follow the silver gristle and remove the silverside “side muscle”.
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Remove the remaining gristle between the main silverside and the silverside side muscle.
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Remove the tapered end of the silverside where the muscle grain is coarse.
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Cut the remaining silverside into large steaks as illustrated and at the required thickness.
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Large Silverside Steak.