Remove the salmon cut from the silverside and trim off excess fat and gristle.
Thin Cut Escallops – Silverside (5–7 mm thick)
Code: 3036
Description
Prepared from a fully trimmed silverside.
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Follow the silver gristle to remove the side muscle including gristle.
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Temper the silverside to -2°C. Cut fully trimmed silverside muscle across the grain to …
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… create Thin Cut Escallops, maximum thickness 5–7 mm.
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Thin Cut Escallops – Silverside.