Silverside is a large, lean, boneless cut of beef taken from the hind quarter of the animal at the top of the leg. It is best suited to pot-roasting or oven roasting and is perfect for making classic roast beef. Silverside gets its name from the thin, silvery tissue found on the internal surface of the muscle. The meat has no internal marbling and so has very little fat. To compensate for this, a layer of fat is usually wrapped around the joint to ensure that it stays succulent and moist when roasted.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
Regular basting whilst cooking will help to keep the meat moist and a 20 minute rest before serving is recommended. For the joint to relax, not the cook!
For help in working out cooking temperatures and timings, have a look at the BBC Roast Calculator page.
For recipe suggestions you could try the BBC Silverside Recipes or The Happy Foodie Silverside Recipes.
