Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Silverside · retinto · whole joint, approx. 7.5 kg
Silverside (Contra), Whole Retinto Joint, approx. 7.5 kg
Silverside (US: bottom round) is contra in Spain; the label adds the Argentine name carnaza cuadrada. It is a lean, long-fibred hindquarter muscle, made for pot roasts, braises and very thin slices. Mind the size: the whole joint, approx. 7.5 kg, at €156.75 (September 2026). Thirty portions or more: a joint for batch cooks and roomy freezers.
Silverside (contra), whole retinto joint, approx. 7.5 kg
On the label: Contra de Retinto, pieza completa 7,5 kg aprox
156,75€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Silverside, whole (US: bottom round) |
|---|---|
| On the Spanish label | Contra de Retinto, pieza completa 7,5 kg aprox |
| Animal | Retinto beef from the province of Cádiz |
| Pack | One whole joint of approx. 7.5 kg, vacuum-packed; priced per piece |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 30 or more at 200–250 g per person |
How to portion and cook it
- Cut the joint across the grain into blocks of about 1.5 kg. Freeze all but one, labelled, the same day.
- Pot roast: brown a block, add liquid a third of the way up, cover, and cook at 150–160 °C (300–320 °F) for two and a half to three hours.
- It is the traditional British cut for salt beef: several days in brine in the fridge, then a gentle three-hour simmer.
- Cut very thin from a half-frozen block, it fries in under a minute per side.
- It toughens over embers, so keep it off the barbecue. Always carve across its long fibres.
Silverside: the practical questions
Is 7.5 kg really a single piece?
Yes, the whole muscle in one vacuum pack. Check your fridge and freezer space before ordering.
Can I roast it pink like topside?
You can, in a low oven and sliced thin, but it is firmer and better pot-roasted. For a dry roast choose topside or the eye of round; see the roasting joints page.
Is there a way to bring the cost down?
Until Wednesday 4 November 2026 at 17:00, a 20% pre-order discount applies to everything and is taken off in the basket.
Goes well with
Smaller leg joints, plus shin and ox cheek for slow cooking. Counter words: beef cuts in Spanish.
Topside (tapa), whole retinto yearling joint, approx. 4.5 kg
Tapa o Nalga de Adentro de Añojo Retinto, pieza completa de 4,5 kg aprox.97,02€ VAT incl.Add to basketEye of round (redondo), whole retinto joint, approx. 2.5 kg
Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.58,50€ VAT incl.Add to basketShin of beef (jarrete / morcillo), whole retinto joint, approx. 2.5 kg
Jarrete de Vacuno Retinto — Morcillo, Garrón o Brazuelo Premium. Pieza completa de 2,5 kg aprox.52,25€ VAT incl.Add to basketOx cheek (carrillada), retinto yearling beef, frozen
Carrillada de añojo29,04€ VAT incl.Add to basket
