Feast-Sized Beef Silverside Joint

Our Exclusive 3kg Organic Silverside Joint is the perfect centrepiece for a Sunday roast feast. Sourced from grass-fed, organically reared cattle, this lean yet flavourful cut is expertly prepared for slow roasting — delivering tender slices and a rich, robust taste. Ethically sourced and sustainably farmed, it’s an indulgent choice for gathering family and friends around the table, celebrating tradition with every bite.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 215 Kcal/ 894 kJ | Fat 14.8g, of which saturates 5.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g| Salt 0.14g

Serving Suggestions:

3kg - Serves 12

How To Store

Our Beef silver side joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers, and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook 

We Recommend: 

Ingredients:

• 3kg organic silverside joint
• Olive oil or melted butter
• Sea salt and freshly ground black pepper
• 2 onions, halved
• 2 carrots, roughly chopped
• 2 garlic cloves, smashed
• Fresh herbs (rosemary, thyme, or bay leaves)
• 500ml beef stock (for basting)

Method:

1. Preparation:

   • Remove the silverside from the fridge about 1 hour before cooking to let it come to room temperature.
   • Preheat your oven to 220°C (200°C fan) or 425°F.

2. Seasoning:

   • Pat the joint dry with kitchen paper.
   • Rub it all over with olive oil or melted butter, then season generously with salt and pepper.

3. Roasting:

   • Place the onions, carrots, garlic, and herbs in a roasting tray to create a trivet.
   • Lay the silverside joint on top.
   • Roast at 220°C for 20 minutes to sear the outside and lock in the juices.

4. Slow roasting:

   • Reduce the oven temperature to 160°C (140°C fan) or 320°F.
   • Pour in the beef stock (this helps keep the meat moist).
   • Cover the joint loosely with foil and roast for 20 minutes per 500g — about 2 hours for a 3kg joint — for medium-rare.
   • For medium, cook for 25 minutes per 500g — about 2.5 hours.

5. Resting:

   • Remove from the oven, wrap the joint in foil, and let it rest for 30 minutes. This allows the juices to redistribute for tender, juicy slices.

6. Serving:

   • Carve into thin slices against the grain.
   • Serve with roast potatoes, seasonal vegetables, and a rich gravy made from the pan juices.