What Is Silverside Beef?

Silverside beef is a naturally lean cut of beef taken from the hindquarter of the animal, specifically the outside of the rear leg. It's a traditional British roasting joint, known for its firm grain, proper beef flavour and ability to carve into lovely neat slices.

If you've ever wondered what silverside is, where it comes from or how it differs from topside, you're in the right place.

Here at True Bites, silverside is one of those cuts we think deserves a little more attention. It might not have the reputation of a rib of beef or sirloin joint, but if you prefer lean roast beef, plenty of gravy and a proper Sunday dinner, silverside is well worth considering.

Where does silverside beef come from?

Silverside comes from the hindquarter of the cow, on the outside of the rear leg. It sits alongside other familiar beef cuts, including topside and thick flank.

Because the muscles in this part of the animal do plenty of work, silverside has a firmer texture and more pronounced grain than naturally tender cuts such as fillet or ribeye.

It's also a relatively lean cut, which makes it popular with customers who prefer roast beef without too much fat running through it.

At True Bites, our Beef Silverside is prepared from British or Irish beef. Our butchers carefully trim the outer silver membrane and prepare the meat into joints ready for roasting or gentle slow cooking.

We offer 1kg, 1.5kg and 2kg joints, making it easy to choose something suitable for a family roast or a meal with leftovers.

Why is it called silverside?

The name actually makes quite a bit of sense once you've seen the cut.

Silverside gets its name from the thin, silvery-coloured membrane of connective tissue found on the outside of the muscle. In butchery, this is often referred to as silver skin.

That membrane is naturally quite tough, which is why butchers will usually remove the thicker outer silver skin when preparing a roasting joint.

So there's no mystery to the name. It's simply a reference to the appearance of the cut before it's trimmed.

What does silverside beef taste like?

Silverside has a clean, traditional beef flavour. Because it's relatively lean, it doesn't have the same rich marbling as rib of beef or chuck, but that's part of its appeal.

When cooked properly, silverside gives you satisfying roast beef that works beautifully with Yorkshire puddings, crispy roast potatoes and gravy.

It also makes excellent cold roast beef for sandwiches. In fact, that's one of my favourite reasons to cook a slightly larger joint than needed. Sunday roast today, proper beef sandwiches tomorrow. You can't really argue with that.

Is silverside a good roasting joint?

Yes, silverside is a traditional roasting joint and a good choice if you prefer lean beef.

It's particularly useful for family roast dinners because it can be carved into neat, thin slices. It also works well as a pot roast, where the beef cooks gently with a little liquid to help keep it moist.

The main thing to remember is that silverside is lean. It doesn't have large amounts of internal fat to protect it from drying out, so careful cooking and proper resting are important.

If you're after something especially rich and marbled, a rib of beef might be more your thing. But for a dependable, lean roasting joint, silverside is a very good option.

Silverside vs topside: what's the difference?

Silverside and topside are often mentioned together because both come from the hindquarter and are commonly sold as traditional beef roasting joints.

However, they are different muscles.

Topside comes from the inside of the hind leg, while silverside comes from the outside. Both are relatively lean, but silverside generally has a firmer grain and can benefit particularly well from gentle, moist cooking.

So which would I choose? For a classic roast beef dinner, both can work well. If you enjoy a lean joint that's easy to slice and particularly well suited to a gentler cook, silverside is worth trying.

Silverside vs brisket

Silverside and brisket are both beef cuts that can be cooked slowly, but they're quite different.

Brisket comes from the lower chest of the animal. It contains more connective tissue and, depending on how it's prepared, often more fat than silverside. That's why brisket is so good for long, slow cooking and pulled beef.

Silverside, on the other hand, is leaner and comes from the rear leg. It's a traditional roasting joint and can be cooked for neat slices or gently pot-roasted until tender.

If you want rich, shreddable beef for BBQ-style cooking, I'd usually suggest brisket or chuck. If you're after a leaner joint for Sunday lunch and sandwiches, silverside is a strong choice.

Our What Is Beef Brisket? guide explains more about that cut and why it's so popular for slow cooking.

Can you slow cook beef silverside?

Yes, absolutely. Silverside can be slow cooked, and it's particularly good as a pot roast.

Because the meat is naturally lean, I recommend cooking it gently with some stock, gravy or another cooking liquid rather than leaving it uncovered in a dry oven for hours.

A slow cooker or covered casserole dish can work well. You can add onions, carrots, garlic, herbs and beef stock, then cook until the beef is tender.

Unlike heavily marbled cuts such as chuck, silverside won't necessarily turn into the same rich, fatty pulled beef. It's usually better suited to carving into slices, even when cooked slowly.

How do you cook silverside beef?

For traditional roast beef, silverside is usually seasoned and roasted in the oven. Because it's lean, you need to pay attention to the cooking time and avoid leaving it in too long.

For a gentler cook, you can place the joint in a covered casserole dish with stock, onions and vegetables, then cook slowly until tender.

Whichever method you use, allow the beef to rest before carving and cut thinly across the grain. This helps shorten the muscle fibres and makes the beef easier to eat.

Our How to Cook Roast Beef article covers general roasting techniques, cooking temperatures and resting advice.

We'll also have a dedicated guide to How to Cook Beef Silverside, including roasting times by joint weight and slow cooker instructions.

What is silverside beef used for?

Although silverside is most commonly associated with Sunday roasts, there are plenty of ways to enjoy it.

• Traditional roast beef dinners
• Slow-cooked beef pot roasts
• Cold sliced roast beef
• Hot beef sandwiches with gravy
• Beef rolls with horseradish or mustard
• Family dinners with mash and vegetables
• Meal preparation and cooked beef leftovers

If you're cooking a joint for Sunday lunch, it's worth remembering how useful the leftovers can be. Thinly sliced cold roast beef with a little mustard or horseradish in fresh crusty bread is hard to beat.

Is silverside beef good value?

Silverside can be a very practical roasting joint, particularly when you're feeding a family or want enough beef for more than one meal.

Because you're buying a boneless, prepared joint, it's relatively straightforward to portion and carve. You can enjoy it hot as a roast dinner and then use any leftovers for sandwiches or other meals.

It's also a useful alternative if you want a leaner roast rather than a richer, more heavily marbled joint.

How much silverside beef do you need per person?

As a general guide, I'd allow around 200–250g of raw boneless silverside per adult, depending on appetites and what you're serving with it.

If you want plenty left for sandwiches the next day, there's certainly nothing wrong with choosing a slightly larger joint.

FAQs

What is beef silverside?

Beef silverside is a naturally lean cut taken from the outside of the hind leg. It's traditionally used for roasting, pot-roasting and cold sliced beef.

Why is it called silverside?

Silverside gets its name from the silvery membrane of connective tissue found on the outside of the muscle, commonly called silver skin.

Is silverside beef tender?

Silverside has a firmer texture than prime cuts such as fillet or ribeye. It can be tender when cooked properly, rested and carved thinly across the grain. Gentle moist cooking is another good option.

Is silverside better than topside?

Neither is automatically better. Both are lean cuts from the hindquarter. Topside is often chosen for conventional roasting, while silverside is also excellent for pot-roasting and gentle slow cooking.

Can you cook silverside beef in a slow cooker?

Yes. Silverside works well in a slow cooker with stock, gravy and vegetables. Because it's lean, a covered, moist cooking method helps prevent it drying out.

Is silverside good for Sunday roast?

Yes. Beef silverside is a traditional Sunday roasting joint, particularly popular with people who prefer lean roast beef that can be carved into thin slices.

Is silverside the same as corned beef?

Not exactly. Silverside is a fresh beef cut, while corned beef refers to beef that has been salt-cured. In some countries silverside is commonly used to make corned beef, but the fresh roasting joint sold by True Bites is not corned beef.

Can you freeze beef silverside?

Yes. Fresh beef silverside can be frozen before or on its use-by date. Defrost thoroughly in the fridge before cooking and follow the storage instructions supplied with the product.

Final thoughts

Silverside might not be the most fashionable beef cut, but it's been a favourite for traditional roast dinners for good reason. It's lean, full of proper beef flavour and particularly useful when you want a joint that carves into lovely neat slices.

If you enjoy a classic Sunday roast with Yorkshire puddings and gravy, or you fancy having some cold roast beef left over for sandwiches, it's definitely a cut worth trying.

Our Beef Silverside is hand-prepared by our butchers and available in a range of joint sizes, ready for your next roast dinner.