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|