Grass Fed Beef Corned Silverside

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That cut where the left overs are almost better than the actual meal...

For recipe ideas, check out the Description below :)

The silverside (a term used in the UK, Ireland, South Africa, Australia and New Zealand) comes from the outside of the rear leg and sits between the knuckle and the topside. Being a muscle heavily used for walking, the silverside requires a gentle moist cooking like that of corning to produce a tender and delicious beef dish.

Corned beef  means the beef has been salt-cured. The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt. ... Our house made recipe used maple syrup and juniper berries, as well some secret herbs and spices...


  • A twist on the traditional w/ new potatoes and a creamy horseradish and parsley sauce;
  • In a tortilla with kale, red pepper and lime;
  • Glazed with soy, ginger and chinese five spice served with winter greens
  • Italian Style, with a balsamic glaze and a fennel and radish salad.
  • Using up leftovers with these sweet potato fritters and capsicum relish


Vincentia Butchery purchases beef direct from local Shoalhaven farmers. All our beef is grass-fed and pasture raised. Animals are free to roam outside, all year round and graze on natural crops, 365 days of the year. This natural diet creates beautifully tender and flavourful beef. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto