SILVERSIDE & SALMON CUT
Here we see the area these cuts are taken from.
Here we have the boneless untrimmed full Silverside.
The Salmon Cut is removed from the main Silverside
Here we have the Salmon Cut that must have no more than 15mm of fat at any point.
The Silverside has it’s internal fat pocket removed.
and the silver gristle is removed from the Silverside.
