This cut is so called because of the membrane covering one surface which is removed by the butcher and has a silvery finish.
Silverside benefits from slow roasting, pot roasting or stewing.
Our beef is hung for a minimum of 21 days which allows the meat to tenderise and to lose excess water content. This helps to prevent shrinkage when cooking.
Minimum weight – 1Kg
Categorized in Beef, Roasting Beef
