Are You a Butcher?

[Monika]

I think I need a butcher to answer this question, or someone involved in the preparation of cuts of meat for the supermarket.

I bought a piece of beef described as "Silverside Beef Roast" which has the wierdest texture and the slices of it can be stretched across your plate (like elastic). When you pull it across, it has zig-zag "threads" running down it and looks more like a piece of knitting than a piece of meat.

Are we getting joints of meat cut from the animal, or is the food industry doing something with it before it gets to your supermarket?

[mrrobbo15]

silverside is pretty much like that. the grain looks bigger than topside.

it shud eat ok tho.......as long as its cut across the grain.

its funny how different ppl choose topside and silverside, you get ppl swear by one and not touch the other with a barg pole

as far as beef goes, toprump is as good compared to the 'cheaper' roasting cuts of beef (topside/silver/toprump)

you can get cheaper, forequater cuts (brisket/ rolled rib(flank))) is good pot roasted

then you go onto the dearer cuts such as rib onthe bone, rib eye or sirloin (be careful with sirloin tho, theres lots of 'cheap' sirlion about, its cow beef) which are all tasty but as i say expensive

[willowbee]

silverside beef does look like this lol. it is usually a cut of beef that needs long slow cooking. I wrap mine in foil with half and onion and a chopped carrot inside it as it makes for a nice gravy afterwards. in the final stages of cooking you can open the foil to brown it a bit. It should be very soft and have a lovely taste.