Silverside braising steak

Just like Fillet steak, Silverside's more about texture than flavour.

If you've ever eaten Pastrami – which is made from Silverside – you'll recognise the wide grain of this cut. It's the sort of grain that absorbs rubs and marinades like a sponge. So you'll never end up being disappointed flavour-wise.

As a cut, Silverside's even leaner than Topside – with hardly any fat or marbling – which means it comes with far fewer calories.

It also means it can get dry and tough if you over cook it. So, when braising, stay below 80C, or better still, cook it for longer at 65°C.