Salmon cut beef also known as silverside beef is a unique and flavorful cut that can make for a delicious roast when cooked properly. Taken from the upper hindquarter near the spine, it has an elongated shape similar to a salmon fillet, which is how it got its name. While it may look intimidating to cook, preparing salmon cut beef is easy if you follow some simple techniques.
Choosing the Right Salmon Cut
When selecting your salmon cut at the butcher or market, look for a roast that is around 2 to 3 pounds. Anything much larger may be difficult to cook evenly. The roast should have a clean, reddish pink color without large pockets of fat running through it. The cut is naturally fairly lean. Pass on any roasts with dark spots or a brownish hue, as this indicates oxidation and diminished freshness.
Proper Seasoning is Key
To boost flavor and tenderness salting or brining the roast a day ahead is highly recommended. Dissolve 1 cup of kosher salt in 1 gallon of water, submerge the roast and refrigerate for 24 hours. This tenderizes the meat and seasons it throughout. Pat the roast dry before cooking.
If you don’t have time to brine, coat all sides in a 1/4 inch layer of kosher salt and cure in the fridge for 24 hours. Rinse and pat dry before roasting. You can also marinate for 4-12 hours in a favorite blend, spice paste or marinade to impart extra flavor.
Roast It to Perfection
Roasting is the preferred cooking method for salmon cut beef. It yields moist, fork-tender meat with excellent flavor. Here is a simple roasting method:
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Heat oven to 450°F. Pat roast dry and coat with oil. Insert meat thermometer if using.
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Place roast on a rack in a roasting pan. Sear at 450°F for 30 minutes until browned.
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Reduce heat to 250°F and continue roasting until it reaches 130°F for medium rare, or 135-140°F for medium doneness.
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Tent foil over roast when done and let rest 10 minutes before slicing.
Cooking times will vary based on size, but estimate around 45 minutes for medium rare and 55 minutes for medium. Check temperature periodically and remove roast when it reaches the desired internal temperature.
Always let the roast rest before slicing to allow juices to redistribute. This makes for a moist, tender texture.
Other Cooking Methods
While roasting is ideal, you can also pan sear, grill or braise salmon cut beef with great success.
Pan Searing
Pat roast dry and season all over. Heat 1 Tbsp oil in a large skillet over high heat. Brown roast on all sides, about 2-3 minutes per side. Transfer to a 300°F oven and roast until done, checking temperature periodically.
Grilling
Sear over direct high heat for 2-3 minutes per side. Move to indirect heat, close lid and grill approximately 20 minutes per pound until desired doneness is reached. Check often and rotate roast for even cooking.
Braising
Brown roast all over in oil, then transfer to a Dutch oven. Add broth, wine or beer to come halfway up the sides along with aromatics like onions, carrots, celery and garlic. Simmer covered on low heat for 2-3 hours until very tender.
Handy Cooking Tips
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Bring roast to room temperature before cooking for more even cooking.
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Tie roast at 1-2 inch intervals to maintain shape and cook evenly.
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Use a meat thermometer for best results. Doneness temps are 130°F (medium rare) to 140°F (medium).
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Let roast rest 10 minutes before slicing to retain juices and moisture.
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Slice across the grain for most tender texture.
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Pair roast with roasted potatoes, rice pilaf or pasta for delicious meals.
With its mild beefy flavor, salmon cut beef makes a nice alternative to typical roasts. Just be sure to salt properly, roast gently, and let it rest before enjoying this unique cut. What’s your favorite way to enjoy salmon cut beef? Let us know!
Choose your joint size.
Fresh British & Irish salmon cut joints all picked to order ideal for roasting. Salmon cut is taken from the side of the silverside. Silverside joints are leaner than topside joints. They can be used as cheap roasting joints, but the lean meat tastes better when cooked slowly or in a pot roast. In the past, salmon was sold rolled and tied. It makes a good roasting joint with strong, rich flavors. You can choose from the following joint sizes: 00kg+ (3-4 people) 1. 35kg+ (5-6 people) 1. 80kg+ (6-7 people) 2. 25kg+ (7-8 people).
Season the meat with salt and pepper before cooking.
Cook your meat from room temperature.
Don’t forget to bloom the meat. Meat shouldnt be cooked from cold! Let it warm up a bit. Without the packaging, let the meat sit out for at least 10 to 15 minutes before cooking. This ensures consistency when cooking.
Beef salmon cut, “the butchers cut”
FAQ
How to cook a salmon cut piece of beef?
Is salmon cut beef good for slow cooking?
Is salmon a good cut of beef?
Is salmon cut tender?
How to cook salmon cut beef?
One of the best ways to cook salmon cut beef is by roasting it in the oven. It is important to bring the meat up to room temperature before cooking and season it with salt. Sear the meat in a hot pan to lock in the juices and then place it on a bed of vegetables and herbs in a roasting dish.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How do you cook a salmon cut?
Once you have your cut of beef, let it sit at room temperature for about 20 minutes before cooking to ensure the meat cooks evenly. Seasoning: Pat your beef salmon cut joint dry using kitchen towels. Once dry, season the meat generously with salt and pepper, and any other herbs you like, such as thyme or rosemary.
How do you cook a salmon cut beef joint?
The best way to cook a beef joint, including the Beef Salmon Cut joint, is to roast it. Roasting allows for a delicious crust on the outside while keeping the inside juicy and tender. Can I cook a Salmon Cut Beef in a slow cooker?