Grass Fed Boneless Beef Silverside Goose A classic roasting joint

A classic roasting joint

The meat itself is firm and fine-grained

With the eye of fat running through the rib keeping the meat juicy while cooking

Dry-aging for 7–10 days enhances the flavour

Grass Fed Boneless Beef Silverside Goose A classic roasting jointCut from the hindquarter of grass fed, heritage breed cattle, the silverside is a lean, firm joint ideal for slow roasting. Its natural structure holds together well in the oven, producing even, tender slices when cooked carefully. Perfect for classic Sunday roasts, boiled beef dishes, or slow cooked recipes, this cut rewards patience with rich, beefy flavour and a satisfying, meaty texture.