Silverside (beef) U.S. it is also known as a rump roast, which means something different in countries using the British beef cut scheme. 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
Brook silverside USFWS and TVA (locally). This allows for populations to be monitored and stream chemistry to be controlled. Over-fishing and hybridization aren't causing brook silverside populations to decline. Invasive species and habitat destruction have the greatest impact on population decline. Areas are being reserved for the preservation of endemic fish, but more must still be done. Brook silverside Labidesthes sicculus, also known as the Brook silverside is a North American species of Neotropical silverside. The brook silverside lives in slow moving rivers and lakes from the Great Lakes to the Mississippi Basin and Gulf Coastal Plains. The brook silverside survives best