Description

A large and lean, boneless joint, the silverside is cut from the hindquarter between the rump and the leg.

Dry-aged on the bone for a minimum of 30 days.

Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.