Silverside Salmon Cut

A Fantastic Alternative Beef Roasting Joint

This is a joint we recommend for those who prefer their beef lean, with the Salmon Cut Silverside well suited to both roasting and long, slow cooking. Sourced exclusively from our heritage grass fed herds to promise only the best flavour, our Silversides are only dispatched after being matured in our dedicated dry aging room, and judged ready by our Master Butcher.

The Salmon Cut is a single muscle from the silverside to ensure minimum wastage, 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. 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 becoming more popular with both chefs and home cooks increasingly appearing on specials boards. If roasting, slow roast on a trivet, before serving pink and finely slicing alongside traditional roast potatoes, Yorkshire puddings, and creamy Mrs Bridges horseradish sauce for a Sunday lunch.

OUR RECIPE TIPS FOR COOKING YOUR SILVERSIDE SALMON CUT

Select a Breed

Choose your perfect cut from our range of British Heritage breeds

Breed Dry Aged Serves Weight Region Price Quantity
Shorthorn 14 Days 4 1 X 1Kg (2.2lb) North Yorkshire Moors National Park, UK £15.95
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Aberdeen Angus 14 Days 4 1 X 1Kg (2.2lb) Holme Valley, West Yorkshire, UK £15.95
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Lincoln Red 14 Days 4 1 X 1Kg (2.2lb) Holme Valley, West Yorkshire, UK £15.95
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.