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

How To Roast Silverside Beef

1. Remove the silverside from the fridge, take it out of the packaging and pat dry with kitchen paper. Place on a plate and allow it to come up to room temperature.
2. Preheat your oven to 200°C.
3. Season the silverside generously with fine sea salt and rub all over with a little olive oil. Place the joint on an oven tray and roast for 10 minutes to develop a rich crust.
4. Reduce the oven temperature to 145°C and continue roasting for 20 minutes per 500g. Add an additional 10 minutes to the total cooking time.
5. Remove from the oven and rest for at least 45 minutes. This resting period is essential for a tender, juicy result.
6. Carve against the grain for maximum tenderness. The thickness of each slice is down to personal preference.

Silverside for Slow Cooking & Braising

Silverside is also a wonderful cut for slower cooking. Braise gently with vegetables, herbs and stock until tender, allowing the connective tissues to soften and enrich the cooking liquor.

For a traditional boiled beef style dish, serve with poached carrots, potatoes, turnips and dumplings, alongside a sharp horseradish and apple crème fraîche.

Cold Roast Silverside for Summer

Cold roast silverside is a brilliant way to enjoy this cut in warmer months. Roast until rare, allow to cool, then slice thinly with a sharp knife.

Arrange on a platter, season with sea salt and black pepper, then drizzle with a punchy anchovy dressing. Finish with capers or serve with rocket dressed with lemon juice, extra virgin olive oil and Parmigiano Reggiano shavings for a Tuscan-inspired beef salad.

Heritage Breed Beef from the Yorkshire Dales
All Swaledale beef comes from heritage breed cattle raised on independent farms and smallholdings across the Yorkshire Dales. Slow-grown and naturally reared on pasture, these cattle develop beef with excellent texture, depth of flavour and the character that comes from traditional farming.

For our silverside, we select the superior corner cut close to the rump and dry-age it on the bone for 28+ days. This traditional process concentrates the beef’s natural flavour and enhances tenderness.

As a whole-carcass butcher, we value every cut and believe traditional roasting joints deserve their place at the table. Silverside is a perfect example of this approach: versatile, full of character and suited to everything from Sunday roasts to slow-cooked dishes and cold summer lunches.

Swaledale Beef Silverside is Always Fresh, Never Frozen®, butchered to order, vacuum-packed and shipped in recyclable insulated packaging ready to cook.