Eye of silverside, sometimes known as salmon cut due to it's shape, is a special cut prized by knowledgeable chefs. Silverside has great flavour and is and excellent family roast. It is also the best cut for cold beef. It is a good value forequarter cut, so must be pot roasted by searing briefly then transferring to a heavy casserole and pot roasting slowly in a small amount of liquid (e.g. stock or wine, depending on your recipe) with a lid on the pot. Be sure to keep the liquid topped up - the pot must not go dry. Cooked very slowly this way Silverside will produce a delicious roast beef cut with it's own ready made gravy. Please note: Silverside is not suitable for traditional open oven roasting - if you are looking for a cut which you can roast in the oven in an open tray, you should opt for a Beef Sirloin roast, or a Rib Roast.