Silverside beef

What's Silverside beef

Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice.

Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.  Silverside gets its name from the shiny silvery membrane covering its internal surface.

How Can I Cook It?

Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.

What Else Could I Use?

Topside of beef is a similar joint, or you could try a sirloin joint for a special meal occasion.

Did You Know?

Silverside is traditionally used to make salt beef. Mini joints are also available which are suitable for smaller households and will serve 2-3 people. These joints are often sold with added fat for roasting.