Silverside (beef) Silverside (beef) 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, 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. Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint. It may also be
Atlantic silverside amphipods, squid, and insects. The Atlantic silverside’s predators are larger predatory fish – striped bass, blue fish, Atlantic mackerel – and many shore birds, including egrets, terns, cormorants, and gulls. The abiotic factors the Atlantic silverside needs to survive varies for populations of fish based on their geographical location. A rule of thumb for the species includes an average temperature of , a salt content of the water ranging from 0 to 37ppt (Tagatz and Dudley 1961), and a well-mixed body of water to prevent hypoxic conditions. The Atlantic silverside’s habitat is generally near the water’s edge. They are mostly