Silverside & Topside

Silverside was traditionally salted and sold as a boiling joint for salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting; regular basting is recommended during the cooking process. Topside is also a very lean joint and often has a layer of fat tied around it to help baste and keep it moist.  This is also suitable for cutting into steaks to fry, grill or use in stir-fries.