Silverside roast beef with salt and pepper crust - 4kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

This lean, tender cut comes from the hindquarters of the animal, between the rump and the leg. Typically, the meat has a wide grain, with very little in the way of fat marbling.

To roast, preheat your oven to 180°C (Gas Mark 4). Place the Silverside in the centre of the hot oven and cook for about 25 minutes for every 450g in weight, plus another 25 minutes (timings can be adjusted depending on how well_done you like it). When it is ready, remove it from the oven, wrap it in foil and allow to stand for a good ten minutes before carving.