Silverside with Salmon Cut and Heel Muscle

Code: 1022

Description

Silverside with salmon cut and heel muscle seam cut from the leg.

1022

1022

Meat Cut Spec Step 1

1

After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.

Meat Cut Spec Step 2

2

The remainder of the leg consists of the heel muscle, silverside and rump muscles.

Meat Cut Spec Step 3

3

Remove the rump from the silverside as illustrated.

Meat Cut Spec Step 4

4

Silverside with salmon cut and heel muscle.

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