Quick Frozen un-aged Grass fed beef silverside roast (easy-carve, boned)
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Silverside has great flavour and is and excellent family roast. It is also the best cut for cold beef. It is a good value forequarter cut, so must be pot roasted by searing briefly then transferring to a heavy casserole and pot roasting slowly in a small amount of liquid (e.g. stock or wine, depending on your recipe) with a lid on the pot. Be sure to keep the liquid topped up - the pot must not go dry. Cooked very slowly this way Silverside will produce a delicious roast beef cut with it's own ready made gravy. Please note: Silverside is not suitable for traditional open oven roasting - if you are looking for a cut which you can roast in the oven in an open tray, you should opt for a Beef Sirloin roast, or a Rib Roast.
This roast is cut from beef which has not been aged and the steaks is quick frozen immediately after they are cut by the butcher in order to minimise the development of histamine. They are packed and frozen within 3 days of slaughter. Each steak is packed in an individual pack. They are suitable if you are following a low histamine diet.
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