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
Inland silverside search of additional food, which increases predation risk. They are often observed in a sort of daily migration pattern as a result. The exact native range of the inland silverside is not known; they are widespread along the Atlantic coast from Maine to Florida, and along the Gulf of Mexico. In the Mississippi River they can be found in backwaters and reservoirs as far north as Missouri and Illinois, hundreds of miles inland. They were introduced into Clear Lake and the Blue Lakes of California in 1967, in order to control the Clear Lake gnat "Chaoborus asticopus" and midges, and