Being part of the internal muscles of the thigh, the topside is a muscle very much used while walking and that is why it does not have so much intramuscular fat, and the texture of the muscle fibre is denser, less tender, but with a very pronounced taste.

The silverside comes from the inside of the round. The muscles in this area are used for movement, so the beef is leaner and less tender. Although the silverside and the eye of round have different textures, they can be cooked at the same time, by the same method. In the prepared version, the difference in texture and taste between them will be noticed. Being a lean cut, it is best suited for slow cooking or frying / sautéing if sliced thin.

Considered a bridge between the sirloin and the round, the rump steak has the highest degree of tenderness and marbling in the round, with a significant layer of fat at the top. It is a cut whose muscles are not so much in motion, hence the high level of tenderness.

All cuts are dry-aged and individually vacuum-packed. The weight for each piece is approximate and can vary by +/- 5% but in total, the package will weigh at least 3 kg. The packages will be delivered in cardboard boxes and the refrigeration temperature during transport will be ensured by returnable refrigerated boxes.

Additional Information

Weight: 3 kg
Dimensions: 26x16x31 cm
Transport temperature: for a period of 36 hours between -2°C and +3°C
Storage temperature: 2°C-4°C
Delivery status: refrigerated
Shelf life: 12 days after packing
Package value: the price includes transport and VAT