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.

Silverside B017
Silverside B017
Silverside Steaks (large and extra lean) Meat Cut Spec Step 1

1

Remove all gristle and fat from…

Silverside Steaks (large and extra lean) Meat Cut Spec Step 2

2

…both parts of the silverside.

Silverside Steaks (large and extra lean) Meat Cut Spec Step 3

3

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

Silverside Steaks (large and extra lean) Meat Cut Spec Step 4

4

Remove the remaining gristle between the main silverside and the silverside side muscle.

Silverside Steaks (large and extra lean) Meat Cut Spec Step 5

5

Remove the tapered end of the silverside where the muscle grain is coarse.

Silverside Steaks (large and extra lean) Meat Cut Spec Step 6

6

Cut the remaining silverside into large steaks as illustrated and at the required thickness.

Silverside Steaks (large and extra lean) Meat Cut Spec Step 7

7

Large Silverside Steak.

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