Beef Silverside

A traditional favourite that's perfect for a tasty Sunday roast - best cooked on a low heat and ideal for pot roasts. 

We specially select the best beef available and age it to allow flavour to fully develop  The joint is trimmed, to leave it with a thin layer of fat to moisten cooking, and tied by our butchers for easy cooking and carving.

Note:  If you prefer to cook your beef medium or rare we suggest using topside or sirloin.