Salmon Cut Joint

Aptly named by Lanarkshire butchers due its unique shape and colouring. The whole joint does in fact resemble a whole salmon. Also known in other parts of the country as Eye Round. The joint is removed from the silverside but unlike silverside does not require to be tied. The texture is perhaps a little finer than silverside. The silver coloured tissue on the outside of the joint helps retain the moisture and prevents drying out when cooking. As with the Topside and Silverside the Salmon Cut joint suits a long slow cook and should be well rested before carving.