Grass fed Silverside, the leaner version of topside is a very popular Sunday roast option. Silverside, by its nature is a boneless joint with a slightly coarse texture. Whilst it does have a thin layer of fat, it is a tender beef joint so it is important not to overcook it. To achieve the maximum level of tenderness it is best after cooking this joint, to wrap it in tin foil and then let it rest for another 15/20 minutes. This allows to moisture to be reabsorbed and won’t be lost during carving.
You don’t have to eat it all in one go, our larger roasts are perfect to slice up for beef, rocket and horseradish sandwiches for the next day.
(£16/Kg)
Silverside Joint | 100% Grass fed
Info
How It's Farmed
Delivery
We will always choose the weight from our stock closest to your choice as possible. However please allow a small ±100g tolerance for your selection.
This beef is hung for 21 days to develop flavour, butchered, then vacuum packed and frozen, perfectly preserving the best taste and quality at its most fresh. Freezing also eliminates any food waste.