Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice.
Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.  Silverside gets its name from the shiny silvery membrane covering its internal surface.
 
1.5kg joint will feed 4/6 people
 
Pre heat the oven to 200oC place beef in a roasting tin, we recommend 20mins per 450g and then rest for a third of the cooking time. 
 
 
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