Dry Aged, Fillet Steak

A weekly essential, Our beef mince is native and from prime forequarter cuts we use just the right blend of

Silverside is quite similar visually to topside but has more of a course grained texture. It has a superb flavour but does require longer cooking to achieve tenderness, so lends its self well to slow roasting or pot roasting.  Silverside of beef is a fantastic joint for the table it is also ideal to eat cold.