Sitting right next to the topside, the beef silverside is another traditional roasting cut that needs a little more care when cooking. Roast hot and quick, or pot roast for a little while longer for a succulent, tender roast.



Our beef is sourced from local farms in Cumbria and the Yorkshire Dales. Dry-aged for a minimum of 28 days in a Himalayan salt chamber, this really concentrates the flavour and produces meat that’s beautifully tender.

Additional information

Weight 0.500 kg