Grass Fed Beef Silverside
The Silverside is well suited to both roasting and long, slow cooking Read more
Why we love this
The Silverside is a classic cut that takes its name from the silvery sheen covering of this hardworking joint.
Our Grass Fed Beef Silverside can be fast roasted and served rare.
If you plan to serve our Beef Silverside joint any way other than blushing pink, it's best to opt for the long slow approach and pot roast with plenty of liquid and aromatics.
100% Grass Fed Beef
To defrost the Silverside, remove from the freezer and leave on your kitchen worktop for one day. Alternatively, place the Silverside in the fridge and allow it to gently thaw for two days.
Before cooking, remove the packaging and allow the joint to dry out and reach room temperature.
Generously season the meat using good quality sea salt and cracked black pepper.
Preheat a fan assisted oven to 200C. Place the Silverside into the hot oven and roast for 15 minutes, allowing the joint to turn golden brown.
Turn the oven down to 180C and cook for 45 minutes per kg.
For best results, use a meat thermometer. Remove the joint from the oven once it has reached 45C in the thickest part. The beef will continue to cook while it rests, taking you to a final temperature of maximum 55C.
Leave to rest uncovered for 20 minutes before carving.