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Silverside of beef is a traditional roasting joint, cut from the back leg of the carcass and named for its distinctive silver wall of connective tissue. We believe silverside has a lot to offer, with its rich flavour and economical price point, making it an excellent choice. At Swaledale, we exclusively use the superior end of the silverside near the rump, often referred to as the ‘corner cut’ or ‘rump corner cut,’ for a more tender and flavourful result.All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the stunning Yorkshire Dales. These cattle are slow-grown and free to roam on lush hills and valleys, developing a natural umami depth - rich, dense, and full of flavour. Swaledale Beef Silverside is Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.Inspiration by Chef George Ryle:"Silverside roast beef is cut from well-exercised muscles, so it is best slow-roasted to blushing pink - the resulting texture melts in the mouth. Carve the joint fat side up, across the grain to ensure maximum tenderness. Pick from any of the traditional roast accoutrements to pair with this showstopper of a cut.If you fancy branching out from a classic roast then Silverside has the versatility to work well in a traditional boiled beef braise, alongside poached carrots, potatoes, turnips and perhaps a few dumplings and a little of the braising liquor. Grate both fresh horseradish and an apple into a bowl, season well and then fold through some crème fraîche.A lovely option for the summer months is to roast the joint nice and rare, allow to cool and then slice as thinly as possible using a really sharp knife. Lay out on a platter and season with sea salt and black pepper then drizzle with an anchovy dressing and sprinkle over a few capers. Or, in a similar vein, garnish with rocket dressed in lemon juice and extra virgin olive oil then plenty of freshly shaved Parmigiano Reggiano. Either would make a great centrepiece for a sunny lunch in the garden."
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