Beef Silver

The Silverside is prepared from the hindquarter and comes from the outside of the rear leg. It sits between the knuckle (. 2070) and the topside (. 2000). It gets its name because of the silver wall of sinew 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. It is a lean muscle that is heavily used for walking so it’s best suited to cutting into dice for slow, moist cooking methods such as a braise. Silverside is also