Silverside comes from the thigh and gets it’s name from the silvery membrane which covers the muscle. In our meat packs the silverside comes cured in brine (corned) or sliced and pounded into minute steaks. We often cook a silverside on Sunday night and have corned meat and mustard sandwiches on crusty bread for lunch all week.


Corned beef with white onion sauce

Herb crumbed schnitzel

Corned beef pies

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