CONFIDENCE IN YOUR CUT
SILVERSIDE
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside.
Made up of five distinct muscles, it’s named after the silver wall of connective tissue that sits on the side of the cut, which is removed before cooking. As a well-exercised group of muscles, knuckle cuts need gentle, moist cooking. The resulting texture melts off the fork.
WHOLE SILVERSIDE
SILVERSIDE TOP
CORNED BEEF CUT
Meet Macka’s
