- Silverside (beef)
Silverside is a cut of
beef from thehindquarter of a cow, just above the leg cut. [cite book | editor = (ed.) Anne Marshall | last = The Australian Meat Board | title = The Australian Book of Meat Cookery | format = Hardcover | year = 1975 | publisher = Hamlyn House | location = Sydney ] 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 , silverside is the cut of choice for makingcorned beef , so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.References
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