The Silverside of beef is a lean, flavourful joint of meat best suited to slow cooking or pot roasting.
The grass-fed silverside from Northfield Farm, your internet butcher and best local butcher, is treated the same way as the rest of our multi-award winning meats. The silverside sits next to the rump and topside on the hind leg of the beef carcase.
It is the hardest working muscle on the hind, providing all of the forward movement and impulsion as your cow moves around eating meadow grasses and becoming some of the best meat on the planet. We hang the whole hindquarter for at least three weeks before boning out, which means the meat sets and matures, improving its already stunning flavour.
The silverside of beef has a coarse texture, with pockets of connective tissue and and a thin fat covering. It requires gentle moist cooking – in a roasting pan or casserole with some vegetables, dried fruits, wine, beer or stock and a few hours of time – it becomes a meltingly rich, beefy joint of great loveliness.
It produces succulent gravy just crying out for lots of buttery mashed potatoes. Silverside is the joint that is most used around the world for salting or corning to make salt beef or corned beef.