 
<translate> Kọwaa n'ụzọ dị mfe ihe kpatara azụ azụ bụ azịza ziri ezi nye: Njem: Silverside bụ okwu eji eme ihe na UK, Ireland, South Africa, Australia na New Zealand maka anụ ehi si n'azụ ehi, dị n'elu ụkwụ ụkwụ. A na-akpọ ya aha ya n'ihi "mgbidi ọlaọcha" dị n'akụkụ ebe ahụ a wara ya; nke a bụ ogologo "akpụkpọ" nke anụ ahụ na-ejikọta ihe, nke a ghaghị iwepụ ebe ọ bụ na ọ siri ike iri. Akwara bụ isi bụ biceps femoris.  Ajụjụ: Dabere n'akụkụ akwụkwọ a, olee akụkụ nke ehi si na ya pụta? Nkọwa: <eng> Explain simply why the hindquarter is the correct answer to: Passage: Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for 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. The primary muscle is the biceps femoris.

Question: Based on this passage, what part of the cow does silverside come from?. Explanation: 