Silverside

The silverside is very similar to topside but requires slower cooking. In our South African market, the silverside is used to make biltong, using a salt and pepper mix, the salt and pepper mix enhancing the buttery, nutty Wagyu Beef flavour. This square cut muscle can also be cured and boiled up with root veg to be an amazing corned/ salt beef, either as a main meal on a cold winters evening or on sandwiches for that lunchtime cocktail party.