Silverside is a cut ofbeef from thehindquarter ofcattle, just above the leg cut.[1][2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat. The primary muscle is thebiceps femoris. Silverside is boned out from the top along with the topside and thick flank.
In most parts of the U.S., this cut is known asoutside or bottom round, orrump roast[3] (which means something different in countries using the British beef cut scheme).
Silverside beef is a lean cut, and thus is often cooked viabraising or other indirect heating methods in apot roast recipe.[4] It may also be thinly sliced forminute steak orbeef olives, orbutterflied to enhance tenderness.
In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice forcorning orbrining, so much so that the name "silverside" is often used to refer tocorned beef (also called salt beef) rather than any other form of the cut.[5] In South Africa this cut is often used to makebiltong (a form of dried, cured meat).
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| Lower | ||
