Grass Fed Silverside (Fresh)
An overlooked cut that works brilliantly with slow roasting and braising and even in steak sandwiches.
For recipe ideas, check out the Description below ?
The silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Being heavily used muscle, silverside requires a slow-cook with liquid (like braising, corning or casseroling) to produce a tender and delicious beef dish. Often overlooked for its corned counterpart, it is an excellent cut with loads of flavour.
- Roasted in a walnut and mustard crust;
- Grilled for steak sandwiches with caramelised onions and aioli;
- Slow Roasted with a sundried tomato pesto and prosciutto
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