Silverside Steak

About Our Silverside Steak

Silverside comes from the outside of the hind leg, next to the topside, and it is one of the leanest, most economical cuts on the animal. It is boneless, close-grained and almost fat-free, with a fine silver membrane on one side that gives it its name. Like its neighbour topside, it is a lean cut that rewards moisture and gentle heat rather than a hot, fast fry.

It is the traditional cut for a pot roast, for corned beef, and for biltong, precisely because it is so lean and holds its shape through a long, slow cook. Braise it whole, pot-roast it and carve it thin, or cube it for a stew that needs a good hour and a half. Cook it hard and fast and it will be dry; give it time and liquid and it turns tender and slices beautifully.

How to Cook Silverside Steak

• For a pot roast, brown all over first, then braise covered in stock for two to three hours.
• Carve very thinly across the grain - thick slices of a lean cut eat tough.
• It is lean, so keep it moist: cook in a sauce, or bard it with a little beef fat.
• For corned beef, brine it for several days, then simmer gently until fork-tender.
• Cube it for stews and give it at least 90 minutes, or 45 in a pressure cooker.

Buying silverside steak in Nairobi

We cut silverside steak at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.