Focus on Scotch Beef PGI cuts, joints and offal: silverside salmon cut

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Named because of its shape which resembles a salmon. It is one of the 2 main muscles to make up the silverside. This is a Scotch Beef single, lean and cylindrical muscle of long muscle fibres. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on size of carcase 

Approximate yield

3kg

Preparations

May be tied and cut into smaller roasting joints. Also may be fully trimmed of all visible fat and connective tissue.

Uses

Ideal for slow roasting, pot roasting and thin cut flash fry steaks or sliced for braising. Traditionally brined and boiled as salt beef.

Cooking techniques

Oven Boil Stew Steam Fry

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: silverside salmon cut
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QMS

QMS

Standard Supplier 3rd August 2016

Focus on Scotch Beef PGI cuts, joints and offal: silverside salmon cut

IN ASSOCIATION WITH