Silverside

Silverside – Perfect for Roasting

Also from the hindquarters of the cow is the silverside of beef, often sold rolled in a sheet of fat to prevent the meat from drying out. It is fairly inexpensive, lean, boneless and suited to long, slow cooking.

Find some interesting facts here:

“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.”