Beef Silverside Roasting Joint
Beef Silverside Roasting Joint
All prices shown per pack, pack size variable
Cut from the external muscle at the top of the beef animal's hind leg, Healthy Halal grass fed silverside joint is lean, open textured and perfect for making classic roast beef. Because there's no internal marbling in this cut, and as it's done a lot of work, our butchers leave the fat cap on with an option of netting the joint. This ensures that the silverside stays succulent and juicy when roasted, with the flavours from the fat permeating through the meat as it cooks.
When you taste our beef you'll understand why we rear all of our cattle to the highest welfare standards, feed them only grass and allow them to grow slowly to natural maturity. Not only is this the ethical way – the only way – to rear animals, it also results in meat of outstanding quality. Healthy Halal roasting joints are full of rich, authentic flavour.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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4 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 215 Kcal/ 894 kJ | Fat 14.8g, of which saturates 5.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g| Salt 0.14g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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To roast to perfection, remove your joint from the fridge and allow to come to room temperature. Wipe the joint with kitchen paper and season the fat layer liberally with salt and pepper. Roast in a 220˚C oven for 15 minutes, then turn the temperature down to 180˚C, cover the meat in foil and cook for an hour and 30 minutes, removing the foil for the last 15 minutes. You're silverside will be rare when the internal temperature reaches 55˚C. Remove from the oven and rest the meat, wrapped in foil for about 15 minutes (the temperature will continue to rise at this stage). Serve thickly sliced with a generous dollop of hot horseradish, and cross your fingers for leftovers for tomorrow's sandwiches.
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Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg. Silverside gets its name from the shiny silvery cap.