Does any board member know the price of a kilo of silverside or if buying the whole cut of silverside ( maybe a discount if buying the whole cut )? More discount for buying in bulk?

Thanks.

No butchers amongst the Bangkok lot then.

Maybe easier to find out. How much can I expect to pay for a kilo of rump steak?

Thanks.

KU Rump about 350 Baht Kilo. Thai-French about 540.

Hi getgoin,

thank's for the reply. Is that butcher price? If not can it be had cheaper at source?

Hi getgoin,

thank's for the reply. Is that butcher price? If not can it be had cheaper at source?

That's the butcher/source price. I believe there is a ThaiFrenchy place on Sukhumvit somewhere. Not sure where to find KU in BKK but try some of the better supermarkets. Sometimes they will give you a bit off the price.

I have no idea what silverside means. As opposed to goldside?

jimjim, I had to google it too:

Silverside is a cut of beef from the hindquarter of a cow, just above the leg cut.[1] It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat.

Silverside is boned out from the top along with the topside and thick flank. It is a 2nd class roasting joint, or may be sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In most parts of the U.S. this cut is known as bottom round, as it comprises the bottom portion of the beef round.

In Australia, Ireland and New Zealand silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.

http://en.wikipedia.org/wiki/Silverside_(beef)

Dunno about BKK but you can buy a whole silverside in foodland Pattaya.. You will have to ask at the counter though as the Thais generally steak it out and call it top rump or some such.. I occaisionally see a piece of topside rolled and fatted up UK style.. Guessing that all their meat comes in cryovac primal cuts so as long as you can find out the local name they are using for silverside the rest should be easy.. Seems that they use a mix of US and UK termnology for their meat cuts here.. Ie Rump steak/top sirloin, Fillet Steak/tenderloin etc etc.

I bought a whole boneless brisket some Months back.. I rolled it and put it in brine for a week.. made a great salt beef dinner.. Guess you may want to do the same with your silverside..

Villa market also has a pretty good selection... Sorry can't help with the price as I'm overseas at the mo.. Don't think it will be too pricey though as Thais seldom roast meats so most most of the hindquarter is cut for steaks or braising/frying...

Meat Chart: