Wagyu silverside comes from the hindquarter and is suited to slow roasting, pot roasting and traditional braising. Silverside is generally a relatively lean, firm-textured cut even when produced from Wagyu cattle; careful cooking helps it become tender. Choose from four joint weight ranges: 1–1.5kg, 1.5–2kg, 2–2.5kg or 3–3.5kg.
Price range: £29.69 through £71.25
Silverside is cut from the outside of the hind leg. It is a useful roasting and slow-cooking joint with a fairly lean, close-grained structure. The Wagyu designation describes the breeding type, not a guaranteed marbling grade or a promise that this working muscle will be as tender as a steak cut.
Both cuts come from the same part of the animal and suit similar cooking methods. Wagyu breeding may affect eating characteristics, but marbling and tenderness vary from joint to joint. We do not promise a particular marbling score or genetics percentage for this product.
Select your preferred weight range above to see its current price. Final weight varies within the selected range.
For silverside, choose controlled slow roasting or a moist pot roast and braise rather than treating it like a quick-cooking steak. Allow time for the cut to become tender, rest before carving and slice thinly across the grain. A detailed cooking method belongs in Grid Iron Gourmet.
For faster-cooking steak dinners, our Wagyu sirloin steaks offer a different cut and cooking style. For roasting, compare the silverside with other joints in our beef selection.
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