Thin Cut Escallops – Silverside (5–7 mm thick)

Remove the salmon cut from the silverside and trim off excess fat and gristle.

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.