Technique: Salmon Cut Beef
By: Barnaby Dorfman

About

This is a traditional cut for a roast or "joint" of beef not the fish. It comes from the hind leg of the cow (top round) in a section sometimes called the "silverside," which is said to look like fish skin. The term is most common in the United Kingdom and it involves using a single whole muscle. Sometimes used as a substitute for fillet Mignon since it has a similar shape, however it is not as tender.
To prepare, remove all fat and silver skin (the tough outer tendon), then tie up the roast with cotton butchers twine.
Roast in a 350 degree oven until the internal temperature reaches desired doneness:
Rare, 120 to 125 degrees F, center is bright red
Medium Rare, 130 to 135 degrees F, center is very pink
Medium, 140 to 145 degrees F, center is light pink
Medium Well, 150 to 155 degrees F, center is whitish/gray
Well Done, 160 degrees F and above, center brown
Can be used in a number of different roast beef recipes.

Information
Other names: Salmon Cut