After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.
Silverside with Salmon Cut – fully trimmed 98%VL
Code: 1055
Description
Silverside with salmon cut seam cut from the leg and trimmed to 98%VL.
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The remainder of the leg consists of the heel muscle, silverside and rump muscles.
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Remove the rump from the silverside as illustrated.
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Silverside with salmon cut and heel muscle.
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Remove the heel muscle by following the natural seams.
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Silverside with salmon cut. Remove all visible fat, 98% VL
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Silverside with Salmon cut – fully trimmed 98% VL.