![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/1-10.png)
SILVERSIDE & SALMON CUT
Here we see the area these cuts are taken from.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/2-10.png)
Here we have the boneless untrimmed full Silverside.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/3-10.png)
The Salmon Cut is removed from the main Silverside
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/4-10.png)
Here we have the Salmon Cut that must have no more than 15mm of fat at any point.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/5-10.png)
The Silverside has it’s internal fat pocket removed.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/6-10.png)
and the silver gristle is removed from the Silverside.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/7-10.png)