Silverside Steaks – Thin Cut

Code: Silverside B012

Important Note

For this product the Silverside must be matured for a minimum of 14 days and will benefit from needle tenderising.

Description

Silverside steaks – thin cut.

Silverside B012
Silverside B012
Silverside Steaks – Thin Cut Meat Cut Spec Step 1

1

Silverside (Biceps femoris) and Salmon cut (Semitendinosus).

Silverside Steaks – Thin Cut Meat Cut Spec Step 2

2

Remove the Salmon muscle by following the natural seam.

Silverside Steaks – Thin Cut Meat Cut Spec Step 3

3

Silverside with the Salmon Cut removed.

Silverside Steaks – Thin Cut Meat Cut Spec Step 4

4

Remove all connective tissue and gristle.

Silverside Steaks – Thin Cut Meat Cut Spec Step 5

5

Follow the seam as illustrated…

Silverside Steaks – Thin Cut Meat Cut Spec Step 6

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…to remove the side muscle (Biceps femoris – ischiatic head).

Silverside Steaks – Thin Cut Meat Cut Spec Step 7

7

The side muscle (Biceps femoris – ischiatic head) fully trimmed. This part of the Silverside is tough and cannot be used for thin steaks.

Silverside Steaks – Thin Cut Meat Cut Spec Step 8

8

Remove remaining gristle and connective tissue…

Silverside Steaks – Thin Cut Meat Cut Spec Step 9

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…but leave natural fat to a maximum thickness of 5 mm.

Silverside Steaks – Thin Cut Meat Cut Spec Step 10

10

Remove 50mm from the tapered end…

Silverside Steaks – Thin Cut Meat Cut Spec Step 11

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…of the silverside as this part is very tough.

Silverside Steaks – Thin Cut Meat Cut Spec Step 12

12

Cut remainder into 5mm thin steaks. (This is done easier on a gravity feed slicer).

Silverside Steaks – Thin Cut Meat Cut Spec Step 13

13

Silverside steak - Thin cut.

Silverside Steaks – Thin Cut Meat Cut Spec Step 14

14

If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed. 

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