Silverside Steaks

Code: Silverside B006

For this product the silverside should be matured for a minimum of 14 days.

The silverside is trimmed of excess fat and gristle, and cut into steaks of even thickness. Need slow cooking.

Remove all gristle and fat from…

…both parts of the silverside.

Follow the silver gristle and remove the silverside “side muscle”.

Silverside muscles fully trimmed.

Square the ends.

Cut into silverside steaks of required weight/thickness.

Silverside Steak.