Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It’s named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness.
Our Silverside joints are perfect for slow roasting, and with just enough fat to add rich flavour and succulence, the beef melts in the mouth.
Find the nutrition information below, and
here's a great recipe idea from downunder - Silverside Corned Beef. You'll love it!
Silverside Corned Beef
|Typical Values||100g raw as sold contains|