Silverside of Beef Joint

Silverside is a true British classic — a lean, firm joint that carves into neat, even slices and delivers honest, full beef flavour. Taken from locally reared Staffordshire cattle and hand-prepared by our butchers, it's a versatile joint equally at home as a Sunday roast or a slow-braised pot roast that fills the kitchen with incredible aroma.

Leaner than topside but just as rewarding, silverside is the joint that proves you don't need fat to have flavour — you just need good beef and a little patience.

How to Cook

• Classic Roast Silverside: Remove from the fridge 30 minutes before cooking. Season well with salt, pepper, and a little mustard. Roast at 220°C for 20 minutes to colour, then reduce to 180°C and cook for 20–25 minutes per 500g depending on preference. Rest for at least 20 minutes before carving.
• Pot Roast Silverside: Sear all over in a hot pan, then place in a deep casserole with beef stock, root vegetables, and herbs. Cover and cook at 160°C for 3–4 hours until tender and yielding.
• Salt Beef: Cure in a brine for 5–7 days, then slow-simmer with spices for the most incredible salt beef — perfect in a rye bread sandwich with mustard and pickles.

Why Our Silverside?

• Locally reared in Staffordshire — traceable, high welfare, pasture-raised
• Hand-prepared by our butchers — trimmed and tied, ready for the oven
• Lean and versatile — roast it, braise it, or cure it
• Native-breed British beef — slow-grown for genuine depth of flavour

A joint with history, character, and endless possibilities. This is proper British beef at its best.