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
Brook silverside on smaller fish. Their diet shifts to immature insects later. During winter, the brook silverside eats mostly planktonic crustaceans. Because of both intentional and unintentional species introduction, the brook silverside must compete for food sources. Specifically, the brook silverside has been forced to compete with the non-native "Menidia audens", which was introduced by waterway construction. This forced competition of resources has led to a decrease in brook silverside populations. The brook silverside breeds in the summer from late May to mid-August. Their life span is only one year. During the first year, they have rapid growth, growing up to one