- Meat
- Beef Roasting Joints
- Scotch Beef Silverside
Description
Our butchers prepare this roasting joint using Scotch Beef. The bones are removed and the joint is trimmed, with a layer of fat trimmed to a maximum of 10mm. Our Silverside Beef is best cooked on a low heat and is ideal for pot roasts.
We specially select the best beef available, which gives the beef time to allow flavour to develop and obtain the level of tenderness required to meet our premium standard.
Nutrition guide
Nutritional Information (Per 100g)
Energy (Kcal): 215
Energy (KJ): 894
Fat (g): 14.8
Saturated Fat (g): 5.9
Carbohydrates (g): 0.0
Sugars (g): 0.0
Protein (g): 20.4
Salt (g): 0.13
Allergens
No allergens present.
Allergen Information
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.
If you have any product queries please feel free to contact our Customers Services team who will be happy to help.
This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd
How to cook
All raw meat products must be cooked thoroughly until they are piping hot.
Packaging
Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
