The silverside of beef is a lean cut that is good for slow pot roasts (with added fat, herbs and spices) stews and casseroles and also works well for homemade burgers. It is also delicious for homemade bresaola or for spiced beef.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.