Silverside beef cut from our own Lincoln Russet cattle. Silverside beef sits next to the topside beef; an old-school cut for roasting. The low intramuscular fat content makes it a great cut for a quick roast or a low ‘n’ slow pot roast. Therefore, to give it a little boost we wrap cod fat from the outer belly across the top.
Cook the beef hot and fast, or pot roast on a low heat for best results.
Choose from local pickup or national topside beef delivery at the checkout.
For cuts larger than 1kg, add multiples of 1kg to your basket and ask us to leave it in one piece via the comments box.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.