Not all stuff as on photos
N
Fresh Halal British Diced Angus Beef Oxtail – Premium, Grass Fed The produce so far has been lovely, very nice tender juicy meat
Skip to product information
-
Media gallery
Vendor:
Onlinemeatshop
Fresh Halal British Angus Beef Silverside - Red Tractor Approved
- Regular price
- £8.19
- Regular price
-
- Sale price
- £8.19
- Unit price
- per
Couldn't load pickup availability
Notified by email when this product becomes available
Fresh Halal British Angus Beef Silverside - Red Tractor Approved
You may also like
- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Fresh Halal British Angus beef silverside is a lean, dense-grained boneless cut from the hindquarter, Certified Halal and produced in the UK. It's cut to order into steaks, dice, strips, chunks and mince — never sold as a single joint — so it suits slow braises, karahi and stir-fries that reward long, gentle cooking.
What Is Silverside?
This silverside comes from the outer round of the hindquarter — a hard-working muscle that's naturally lean with a close, fine grain. Trimmed clean and boneless, it holds its shape under slow, moist heat, so braising or dicing suits it better than a fast sear.
How It's Cut and Packed
Cut to order, never left whole:
- Galbi min steak (1cm), or diced at 10-15g, 25-30g or 50-60g, or cut into 160-180g chunks
- Strips at 20-30g or 50-60g, plus mince
- Fat-on or fat-off, packed at 500g, 1kg, 2kg or 4kg
Silverside vs Topside: What's the Difference?
Silverside and topside are both lean, boneless hindquarter muscles, easy to mix up. Topside usually stays whole as one roasting joint; this silverside doesn't — it comes only as galbi steak, dice, chunks, strips or mince, in packs from 500g to 4kg. Roast topside whole, and reach for this cut to dice or mince for a curry base.
Storage and Handling
Keep this silverside chilled and use it within a couple of days, or freeze it on the day it arrives. Frozen portions take 12 hours to defrost in the fridge — cook it once thawed, and don't refreeze it raw.
This silverside comes in packs from 500g up to 4kg, so you can match the size to the meal instead of guessing. The 500g or 1kg packs suit a small curry or stir-fry, 2kg covers a family-sized karahi, and the 4kg pack is built for batch cooking or the freezer.
Keep this silverside refrigerated and use it within a couple of days of arrival, or freeze it on the day it arrives for longer storage. Frozen portions need around 12 hours to defrost in the fridge — cook it fully once thawed rather than refreezing it raw.
Typical values per 100 g (raw):
| Energy | 198 kcal |
|---|---|
| Protein | 20.71 g |
| Fat | 12.15 g |
Basis: beef bottom round (UK silverside), lean and fat together. Reference: USDA FoodData Central, "Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 168697).
- Beef karahi: brown the 25-30g dice hard in a wok-style pan, then let it simmer with garlic, ginger, tomato and green chilli until the sauce clings and the meat turns tender.
- Quick stir-fry: sear the 20-30g strips fast over high heat with peppers and onions.
- Slow beef stew: brown the 160-180g chunks, then braise them in stock with root vegetables until they're fork-tender.
Beef karahi is a strong match here — cook the diced sizes hard and fast in a wok-style karahi pan with tomato, ginger, garlic and green chillies.
The chunks work well in a slow stew or curry base, the strips suit a quick stir-fry or fajita filling, and the mince is ready for kofta, keema or a Bolognese-style sauce.
What temperature should I braise beef silverside at?
Keep the heat gentle — around 150-160°C in the oven, or a bare simmer on the hob, never a rolling boil.
Why does silverside turn out tough after braising?
It's a hard-working muscle, so it needs long, low heat to break down properly; a short cook or too high a temperature toughens it rather than tenderising it.
How long does it need at that temperature?
Diced or chunked pieces generally need 2-3 hours of slow, moist cooking until the fibres pull apart easily.
How do I know it's ready?
The meat should shred or give way under light pressure from a fork; if it still resists, give it more time at a low, steady heat rather than turning it up.