- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
An old fashioned joint, Silverside is cut from the back leg of the carcass and named after the silver wall of connective tissue located on the side of the cut.
Underrated and economical in our opinion, we exclusively use the superior end of the silverside that sits near the rump, often referred to as ‘corner cut’ or ‘rump corner cut’.
Although versatile, because Silverside is cut from well-exercised muscles, it is best slow-roasted to blushing pink - the resulting texture melts in the mouth. Carve fat side up, across the grain to ensure maximum tenderness. Or brined with spices to make excellent salt beef. Also works well in a traditional boiled beef braise, alongside poached carrots, potatoes (or dumplings), a little of the braising liquor and horseradish on the side.
Traditional breeds of grass-fed, heritage breed cattle, farmed in the backdrop of the Yorkshire Dales, produces superior quality beef, with an elevated depth of flavour, enhanced by proper dry-ageing and expert seam butchery by our skilled team.
100% grass-fed beef
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.