You may have seen signs in the meat department of a supermarket advertising "salmon cut beef" or "salmon cut off the silverside" and been confused. A salmon cut is actually a beef cut named so because it somewhat resembles a whole salmon fillet. The salmon cut comes from the larger cut of beef known as the silverside, which is from the cow's hindquarters and has a layer of fat resembling fish skin. While this cut of beef is more common in Europe, making a salmon cut from the silverside is fairly simple as long as you know where to cut.
Place the silverside beef on a clean cutting board with the fat side down.
Locate the natural seam on the silverside where the salmon cut part of the muscle sits. The salmon cut will look like an extra hunk of muscle on one side of the beef. You will easily locate the natural seam where the two muscles meet as the grains will be going in opposite directions.
Cut along the natural seem to separate the two muscles.
Remove the excess layer of fat, using the knife if necessary, along with any gristle and connective tissues, to leave a clean cut of beef with very little fat.
Prepare and cook according to your recipe.
A salmon cut of beef is tough, so it's a good idea to use a marinade to tenderise it. You can choose to leave the fat on the salmon cut if you prefer. Salmon cut is often used to make small roasts and corned beef along with the larger silverside cut.