A Neat, Flavoursome Roasting Joint from the Silverside
The Salmon Cut derives its name from a supposed resemblance to a salmon, or so the story goes. We’re not entirely convinced, although its neat, uniform shape is certainly a culinary advantage. Prepared from the leg of our heritage breed beef, the Salmon Cut is taken from the silverside and forms a compact, lean roasting joint with excellent flavour and a pleasing, tender texture.

Compared to commercial beef, our heritage breed cattle produce a slightly smaller joint with natural marbling and a modest fat cover, giving greater depth of flavour while remaining relatively lean. The fat content does not reach the levels found in richer areas of the carcass such as the forequarter rib, so we recommend roasting gently to medium rare to retain moisture and ensure the roast beef remains succulent.

Treated in this way, the Salmon Cut shines as a hugely flavoursome and economical roasting joint. Its uniform shape makes carving straightforward, producing neat slices with very little wastage.

Rubbed with oil and seasoned well, perhaps with bruised thyme or rosemary, it roasts beautifully and pairs perfectly with classic trimmings – Yorkshire puddings, duck fat roast potatoes and seasonal greens, alongside a mustard-spiked cauliflower cheese and a jug of rich gravy.

A gentle pot roast is another excellent option. Cook slowly with onions, smoked bacon lardons, a handful of dried porcini mushrooms, red wine and a little beef or chicken stock. The result is a deeply savoury sauce formed naturally during cooking, crying out for a side of creamy mashed potatoes.

Leftovers should never be an afterthought. Warm or cold and sliced thinly, the Salmon Cut really comes into its own. Packed into crusty rolls with homemade horseradish, mayonnaise, thinly sliced red onions and peppery salad leaves, it makes what we believe to be the sandwich of kings.

If you are looking for a traditional roasting joint from the same part of the leg, see our Beef Silverside.