The silverside muscle is situated on the upper section of the hind leg of a cow. The muscle is separated from the leg and all bone, connective tissue and especially the “silver wall” is removed. The silver wall gives its name to the muscle, it is a large silvery coloured tissue that is thick & tough. Silverside can be roasted in the same way as topside, but can be dry if over cooked. We use it for cold rare beef. The joint is trimmed, seasoned and sealed in a hot pan, it is then boiled for 8 minutes (half covered by water with some added stock vegetables), turned over & boiled for a further 8 minutes. The heat is turned off, put on a lid & the joint is left to cool in the stock.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath