Description
A joint of prime Silverside beef is placed in brine for two weeks, once removed from the vat it drains naturally for 24 hours before being rubbed in flaked Sage.
The joint is then slow cooked in our kettle for several hours, followed by a rest for 20 mins.
When thoroughly cooled, vacuum sealed and ready to carve.
More information
The joint carves really well and is mild in flavour - not at all salty. It is quite different and nutritionally excellent
Cooking Advice
Ready to eat
Allergy advice
Beef, Salt and Sage
Meat Content %
98
Food facts
Just Beef, salt and Sage
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
