If you've ever tried a Salt Beef Sandwich, chances are you've already tasted Silverside.
Silverside is leaner than topside, so it's best pot-roasted or roasted in the oven with a little liquid in the roasting tray. That way the steam keeps the joint moist.
For even better results, braise it before you slow roast it in the oven. Just remember to rest your joint for at least 20 minutes before serving.
You can also cut some very tasty steaks from silverside. Either braise them or slice them very thin and fry them as you would Minute Steaks.
If you're wondering why it's called silverside, it's because of the "silverwall" on the side of the cut. This is a fibrous "skin" which has to be removed as it's too tough to eat.
Delivered vacuum packed.
Chill, trim and slice it.
You'll need to trim the silverwall side off it. It's quite a large jont of meat so it's best to cut it into portions and then in put it in the freezer.
Or salt it for salt beef.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months