Free range and Grass Fed topside and silverside beef from Greenfields satellite farm near Napier – premium quality

Both topside and silverside are very lean cuts with very little fat, from the upper back leg. This area gets through alot of work, so the meat tends to be very chewy and a tough texture. Slow cooking like braising is suggested for both, though roasting topside is possible.

Fantastic for making your own biltong

Topside: Slightly more tender than silverside, topside is often cut into minute steaks. Can be used for roasting

Silverside:  We only suggest slow cooking or braising with silverside.

If using for Biltong please let us know in the notes for your order