Silverside Steaks – Thin Cut (cut across the grain)

Code: Silverside B013

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. (cut across the grain).

Silverside B013
Silverside B013
Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Remove the Salmon muscle by following the natural seam.

Meat Cut Spec Step 3

3

Silverside with the Salmon Cut removed.

Meat Cut Spec Step 4

4

Remove all connective tissue and gristle.

Meat Cut Spec Step 5

5

Follow the seam as illustrated…

Meat Cut Spec Step 6

6

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

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.

Meat Cut Spec Step 8

8

Remove remaining gristle and connective tissue…

Meat Cut Spec Step 9

9

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

Meat Cut Spec Step 10

10

Remove 50mm from the tapered end…

Meat Cut Spec Step 11

11

…of the silverside as this part is very tough. 

Meat Cut Spec Step 12

12

Cut the silverside muscle in half…

Meat Cut Spec Step 13

13

…and cut remaining 2 logs sideways across the grain into 5mm thin steaks. (This is done easier on a gravity feed slicer).

Meat Cut Spec Step 14

14

Silverside Steak – Thin Cut (cut across the grain).

Meat Cut Spec Step 15

15

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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