Beef Silverside

An old fashioned joint, Silverside Beef Roast Joint 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 Roast Beef 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 Silverside roast 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.

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.