All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Lean hindquarter roast. Slow roast or simmer whole. Classic Sunday roast territory.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Silverside is cut from the outer thigh, opposite topside. It is very lean and the grain runs long and tight. It has a silver connective layer that gives it its name.
Tip: Simmer fresh silverside in stock at a bare tremble, never a rolling boil. Boiling tightens the fibres and pushes out moisture.
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
F000768 - Beef, silverside roast, untrimmed, 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
Protein20.8g
Complete protein. All essential amino acids present.
Total Fat5.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy130 kcal / 545 kJ▼
Total energy from protein, fat and carbohydrates.
Protein20.8 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 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.15 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.0 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
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 stock and aromatics for 2.5-3 hours. Or slow roast covered at 140°C with liquid in the tray.
Seasoning
Salt and pepper, bay leaves, black peppercorns, onion and cloves for the classic pot.
Internal Temperature
For pot roast: cook until fork tender, internal around 85-90°C. For slow roast: pull at 60°C medium.
Resting
Rest in liquid 15-20 minutes. Slice thin across the grain.
Recipe Suggestions
Recipes
01
Pot Roast Silverside
▼You'll Need
1.5kg silverside roast1 onion, halved, studded with 4 cloves2 carrots, chunked2 celery sticks, chunked4 bay leaves1 tbsp black peppercorns1 tbsp flaky saltParsley stalks (tied)Water to cover
Method1Place beef in a large heavy pot. Add vegetables, bay, peppercorns, salt, parsley.
2Cover with cold water by 5cm. Bring to a gentle tremble, never a rolling boil.
3Simmer very gently 2.5-3 hours until fork tender.
4Rest in the liquid 15 minutes.
5Slice thin across the grain. Serve with parsley sauce and mashed potato.
Tip: Keep the cooking liquid. Strain and freeze it. It makes the base for the best soup or gravy.
02
Slow Roast Silverside with Red Onion Gravy
▼You'll Need
1.5kg silverside roast2 tbsp beef tallow3 red onions, sliced3 sprigs thyme300ml beef stock150ml red wine1 tbsp plain flour1 tbsp butterFlaky salt and pepper
Method1Bring roast to room temperature. Season heavily.
2Sear in tallow on all sides. Remove. Sweat red onions in the same pan until soft and sweet.
3Return beef on top of onions. Add stock and wine. Cover tightly. Roast at 140°C for 2-2.5 hours.
4Rest beef 20 minutes. Reduce pan liquid with onions. Whisk in flour paste and butter to thicken.
5Slice thin. Spoon gravy over.
Tip: Red onions melt into a deep-sweet gravy over 2 hours. Do not be tempted to rush the sear on the onions.
03
Glazed Silverside with Roast Vegetables
▼You'll Need
1.5kg Burnham Grazing silverside2 tbsp Dijon mustard3 tbsp honey or brown sugar2 tbsp red wine vinegar1 tbsp Worcestershire sauce4 cloves6 carrots, in chunks500g baby potatoes2 red onions, quartered3 tbsp olive oilSalt and pepper
Method1Place silverside in a heavy pot. Cover with water. Add cloves. Simmer 1.5 hours.
2Drain. Pat dry. Score the fat lightly.
3Whisk mustard, honey, vinegar and Worcestershire for the glaze.
4Toss vegetables in olive oil, salt and pepper. Roast at 200 degrees C for 30 minutes.
5Brush silverside with glaze. Add to the vegetable tray. Roast 25 to 30 minutes, basting twice, until the glaze is sticky. Rest 10 minutes. Slice thinly.
Tip: Silverside is leaner than brisket so the glaze is the flavour driver. Use a strong honey or maple syrup if you have it.
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