All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Salt-cured silverside. Simmer low, slice thin. Classic corned beef.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF, SALT, NITRATES
Cut OverviewAbout This Cut
Corned silverside is fresh silverside cured in a salt and nitrate brine. The cure preserves the meat, gives it the characteristic pink colour, and delivers a deep savoury flavour that fresh beef cannot match.
Tip: Add a splash of apple cider vinegar to the poaching water. It lifts the cure and keeps the flavour clean.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000799 - Beef, silverside, corned, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
130kcal
Energy per 100g
130 kcal
545 kJ • typical average
Protein19.2g
Complete protein. All essential amino acids present.
Total Fat5.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0.5g
Essentially no carbohydrates.
Sodium950mg
Elevated from the salt cure.
NutrientPer 100g
Energy130 kcal / 545 kJ▼
Total energy from protein, fat and carbohydrates.
Protein19.2 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.1 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0.5 g▼
Trace carbs from the curing premix.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium950 mg▼
Elevated sodium from the traditional salt cure.
Micronutrients
Iron2.0 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.85 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.3 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.25 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep submerged in brine if unopened. Use within 3-4 days of opening.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Simmer whole in water with aromatics for 2.5-3 hours. Never a rolling boil, always a gentle tremble.
Seasoning
The cure has done the seasoning. Aromatics: onion studded with cloves, bay leaves, peppercorns, splash of vinegar.
Internal Temperature
Cook until fork tender. Internal around 85-90°C. The cut is cured so food safety isn't the concern, texture is.
Resting
Rest in the liquid 15 minutes. Slice thin across the grain when warm or cold.
Recipe Suggestions
Recipes
01
Corned Silverside with White Sauce
▼You'll Need
1.5kg corned silverside1 onion, halved, 4 cloves pressed in2 carrots2 celery sticks4 bay leaves1 tbsp peppercorns2 tbsp apple cider vinegarFor sauce: 50g butter, 3 tbsp flour, 500ml milk, 2 tbsp Dijon, salt, pepper
Method1Rinse corned beef under cold water. Place in pot with aromatics. Cover with water. Add vinegar.
2Bring to a bare simmer. Skim the scum. Simmer gently 2.5-3 hours until tender.
3Make white sauce. Melt butter, whisk in flour, cook 2 minutes. Slowly whisk in milk. Cook until thick.
4Stir in Dijon. Season (go easy on the salt, the beef is salty enough).
5Slice beef thin across the grain. Spoon white sauce over.
Tip: Serve with steamed cabbage, boiled potatoes and carrots from the cooking pot. The full Sunday pot.
02
Reuben Sandwich
▼You'll Need
300g sliced corned silverside (cold)4 slices rye bread150g sauerkraut, drained4 slices Swiss cheeseRussian dressing (mayo, tomato sauce, pickle relish)50g butter, softened
Method1Butter one side of each slice of bread.
2Lay 2 slices butter-side-down. Spread Russian dressing. Add cheese, beef, kraut, more cheese.
3Top with remaining bread, butter side up.
4Grill in a pan or sandwich press until golden and cheese melts.
5Cut diagonally. Serve with pickles.
Tip: The key to a proper reuben is squeezing the sauerkraut dry. Wet kraut ruins the sandwich.
03
Corned Beef Hash with Fried Eggs
▼You'll Need
400g cooked Burnham Grazing corned silverside, diced500g cold cooked potatoes, diced1 brown onion, finely diced1 tbsp beef tallow or butter4 eggsCracked pepperWorcestershire sauceHot English mustard, parsley
Method1Heat tallow in a heavy non-stick pan over medium-high heat.
2Add onion. Cook 3 minutes until softening.
3Add potatoes. Press flat. Cook 5 minutes without moving until a crust forms.
4Add corned beef. Toss together. Press flat again. Cook another 5 minutes for more crust.
5Fry eggs separately. Top hash with eggs, a splash of Worcestershire, mustard and parsley.
Tip: The trick is leaving the hash alone in the pan to crust up. Resist the urge to stir. The crust is the point of the dish.
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