14 Days Dry-Aged Aberdeen Angus Silverside

Region: North York Moors National Park, UK

Shelf Life: 6 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £11.95
/ £11.95 each
Serves: 6 1 X 1.25Kg (2.8lb) £19.25
/ £19.25 each
Serves: 8 1 X 2Kg (4.4lb) £32.95
/ £32.95 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed

The Silverside is well suited to both roasting and long, slow cooking. Sourced exclusively from grass fed beef herds reared in the great outdoors to promise only the best flavour, our Silversides are only dispatched after being expertly dry age matured to relax the meat to tenderness, before being cut to order.

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

Tasting Notes: Rich, Creamy, Indulgent

The silverside is cut from the hindquarter of the beast, just above the leg, and gets its name from the ‘silver' layer of fibrous tissue that is carefully trimmed off in our cutting room. As the muscle is fairly worked by the beast, there is less marbling here, with the Silverside being leaner than most roasting joints and a popular choice for those who prefer their beef leaner.
This beef joint is flavoursome though leaner than most, and is good for roasting as well as slow cooking. In stews, be sure to keep it topped up with liquid, while for an Italian bollito misto simmer very slowly. If roasting, serve with traditional roast potatoes, Yorkshire puddings, and creamy Mrs Bridges horseradish sauce for a Sunday lunch.
a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR SILVERSIDE - POT ROAST a pdf icon
a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR SILVERSIDE a pdf icon