Thin Cut Escallops – Silverside (5–7 mm thick)

Code: 3036

Description

Prepared from a fully trimmed silverside.

3036

3036

Meat Cut Spec Step 1

1

Remove the salmon cut from the silverside and trim off excess fat and gristle.

Meat Cut Spec Step 2

2

Follow the silver gristle to remove the side muscle including gristle.

Meat Cut Spec Step 3

3

Temper the silverside to -2°C. Cut fully trimmed silverside muscle across the grain to …

Meat Cut Spec Step 4

4

… create Thin Cut Escallops, maximum thickness 5–7 mm.

Meat Cut Spec Step 5

5

Thin Cut Escallops – Silverside.

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