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.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 4-6 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.