Silverside is a lean cut of beef from the hind leg of a cow, between the knuckle and the topside. It’s known for its silver-colored connective tissue on the side, and is a good source of protein and essential nutrients.
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.
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