This brined, salted and boiled beef cut, often referred to as ‘corned beef’ has origins dating back to the 17th century, possibly even further. The silverside is taken from the hindquarter of the cattle, trimmed of any fat and the ‘silverwall’ (a strip of connective tissue that is too tough to eat), and salted. This is then brined and cooked and is often enjoyed on sandwiches and rolls.
Available in 2.5kg whole or 500/125g pack
