£17.00£14.17 per kg
We've been farming organically for over 35 years. We raise our animals on lush grass pastures & wild forage.
Country of Origin
Suitable for freezingOrganic
Product life guaranteed for 4 days excluding delivery day, with an average of 6 days.
Ratings and reviews
Customer reviews (44)
Instructions KILL the beef
We bought this for Christmas and followed the cooking instructions on the packaging as we thought Daylsford farm would know best. They suggested 150C (fan) for THREE hours. We seared it as instructed and cooked it for 2.5hrs eventually taking it out early as we were worried it was overcooking. Well, it was rubbery, hard, chewy and TOTALLY overcooked. Why put terrible cooking instructions on the packaging? No idea if it would've been nice, but it ruined Christmas dinner.
Used this for a beef in Guiness recipe. but despite being cooked slowly for 3 hours was tough, gristly and tasteless
Prepared in the slow cooker. Joint remained huge. Much better than expected. Will buy again if on flash sale.
Classic Sunday Roast
We have had two of these now, the beef is tender and tasty, feeds four people comfortably. I didn’t follow the cooking instructions, I used the tried n trusted 20mins per pound plus 20mins over, starting at 200C for the first 20mins, 180C for the remaining time. It’s ready when the juices run clear (well done, tested with a knife inserted into the thickest part). Not covered at any point, seasoned with salt and pepper, topped with an ounce of lard. Proper nostalgia for us oldies, special treat for the young ‘uns.
Can be delicious as a quick roast.
Cooked as recommended by Libs21, it was moist, tasty, and makes delicious gravy. Not at all tough or chewy. I agree, no need to slow cook if done this way.
Some people dont know how to cook!!
Im a vegan with a meat eating hubby but, I know how to cook beef for him. I was concerned at first after reading some of the reviews. I decided to ignore them. Firstly, if hubby has to eat meat, he is only having organic, free range meat so price is fair to me. Secondly, if any meat is cooked properly it will give great results. Its diabolical to cook meat to the point of it being so tough. Silverside is not a cut of meat that needs cooking for long hours, brisket, stewing beef the best for that. Instructions for soft, melt in the mouth meat.... cook from room temp, lay on a rack of veg, heat oven to 200 C fan/ 215 other cook for 20mins, turn down to 170/180 & cook 20mins per 500kg for medium rare then rest for 20mins. Adjust time if want medium. You will have a lovely, soft, perfect roast beef joint with a fab gravy (according to hubby). He loved it, dont be put off by other reviews, just cook it RIGHT!