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 flavor. 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.

Average Weight Per Piece

14 - 16 kg

Beyond Beef Label

Cooking Suggestion

Roast

Stewing

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