Heritage Breed Silverside Beef – Traditional Roasting Joint
Silverside of beef is a classic roasting joint, cut from the back leg of the carcass and named for its distinctive silver wall of connective tissue. Often underrated, silverside offers rich flavour, tenderness, and excellent value, making it an ideal choice for a Sunday roast, slow cooking, or braising.

At Swaledale, we use only the superior end of the silverside near the rump, often referred to as the ‘corner cut’ or ‘rump corner cut’, ensuring a more tender and flavourful result.

Perfectly Roasted Silverside
Silverside is a well-exercised cut, best slow-roasted to blushing pink for meltingly tender beef. Carve fat side up, across the grain to maximise succulence and tenderness. Serve with classic roast accompaniments such as crispy roast potatoes, Yorkshire puddings, and rich gravy.

Silverside for Slow Cooking & Braising
For a hearty boiled beef dish, braise silverside low and slow with poached carrots, potatoes, turnips, dumplings, and a little of the braising liquor. Serve with a horseradish & apple crème fraîche - simply grate fresh horseradish and apple, season well, and fold through crème fraîche.

Cold Roasted Silverside for Summer
For a lighter summer dish, roast silverside rare, allow it to cool, and slice thinly with a sharp knife. Arrange on a platter, season with sea salt and black pepper, and drizzle with a punchy anchovy dressing. Sprinkle over capers or serve with rocket tossed in lemon juice, extra virgin olive oil, and Parmigiano-Reggiano shavings for a Tuscan-style beef salad - the perfect centrepiece for an alfresco lunch.

Why Choose Swaledale Beef Silverside?

• Traditional British roasting joint with rich flavour
• Premium corner cut for extra tenderness
• Ideal for roasting, slow cooking & braising
• Heritage breed beef, naturally reared in Yorkshire
• Always Fresh, Never Frozen®

For a more compact roasting joint from this part of the leg, see our Beef Salmon Cut.