Salted Beef (Silverside) 900grm


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 %


Food facts

Just Beef, salt and Sage

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