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Prepared from a fully trimmed silverside.
1
Remove the salmon cut from the silverside and trim off excess fat and gristle.
2
Follow the silver gristle to remove the side muscle including gristle.
3
Temper the silverside to -2°C. Cut fully trimmed silverside muscle across the grain to …
4
… create Thin Cut Escallops, maximum thickness 5–7 mm.
5
Thin Cut Escallops – Silverside.
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