silverside (beef)
{{Short description|Cut of beef}}
{{steak}}
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.[http://www.simplybeefandlamb.co.uk/cuts-beef/silverside-beef Simply Beef & Lamb: Silverside beef] Linked 2016-10-19{{cite book | editor =Anne Marshall | last = The Australian Meat Board | title = The Australian Book of Meat Cookery | type = Hardcover | year = 1975 | publisher = Hamlyn House | location = Sydney }} 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 the biceps 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 as outside or bottom round, or rump roast{{cite web|title=British and American terms|url=http://oxforddictionaries.com/words/british-and-american-terms|archive-url=https://web.archive.org/web/20111220210424/http://oxforddictionaries.com/words/british-and-american-terms|url-status=dead|archive-date=December 20, 2011|publisher=Oxford University Press|accessdate=1 March 2012}} (which means something different in countries using the British beef cut scheme).
Usage
Silverside beef is a lean cut, and thus is often cooked via braising or other indirect heating methods in a pot roast recipe.https://www.campbellsmeat.com/guide-to-meat/beef/what-is-silverside It may also be thinly sliced for minute steak or beef olives, or butterflied to enhance tenderness.
In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than any other form of the cut.[http://www.taste.com.au/recipes/9702/corned+beef Corned beef recipes], taste.com.au In South Africa this cut is often used to make biltong (a form of dried, cured meat).