Tags: Food.
Silverside is a cut of beef from the hindquarter of cattle just above the leg cut. It gets its name because of the silverwall on the side of the cut; this is a long fibrous skin of connective tissue which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris.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.
