Try braising with beer, maple syrup and cloves and experience what the right brine can do to the humble silverside. Cured in the same manner as our ham and bacon over 7 days.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.