Grass Fed Beef Silverside from Pipers Farm

Where is Silverside cut from?

A classic cut from the outside of the back leg, Silverside gets its name from the silvery sheen of collagen that runs down the side the larger of the two muscles. We remove this 'silver' and because of the fine-grained texture of our Red Rubies, and the benefits of 4 weeks hanging. Silverside comprises of two muscles, whose wide grained open texture is a testament to the amount of work this joint has done. The smaller of the 2 muscles is sometimes called 'the Salmon' because of its shape. Our Silverside has a layer of fat neatly tied as part of the joint.

Grass Fed Beef Silverside meat cuts diagram

You may also like...