Procured from the hindquarter of cattle, silverside can be described best as a lean, boneless cut of meat that features only a sliver of marbled fat and a wide-grained texture. It's quite similar to topside but as it's a little tougher, it does require longer cooking to achieve tenderness.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Description
Allergens
Nutrition