Remove the salmon cut from the silverside and trim off excess fat and gristle.
Prepared from a fully trimmed silverside.
Follow the silver gristle to remove the side muscle including gristle.
Temper the silverside to -2°C. Cut fully trimmed silverside muscle across the grain to …
… create Thin Cut Escallops, maximum thickness 5–7 mm.
Thin Cut Escallops – Silverside.