Our silverside joint is the perfect slow-roast joint for those lazy Sunday lunches. Cut from the hind quarter, this joint is best suited to pot-roasting methods. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you'll be left with a delicious gravy base too. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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