A classic super Sunday beef roast, lean and yet absolutely bursting with flavour. Both the topside and the silverside are cut from the ‘round’ (the hind leg of our farmers' native breed cows). A proper tasty alternative to the indulgent Forerib or Strip Sirloin, get the family round and tuck in!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Available weights: 1kg, 1.4kg and 1.8kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Rub it down with some oil, season with some salt and pepper, place it in a preheated oven at 190°C for 35 mins (12mins per 450g for medium rare, 15 mins per 450g for medium well). Wrap it in foil and let it sit in a warm place for 30 mins before serving with some gravy, roast veg and Yorkshire pudding.Check out more recipes
Along the side of the cut is the ‘silverwall’, a sheath of connective tissue which is removed during butchery. If you’re looking for something a little more tender, why not look at forerib?