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
Beef fish, eggs, and plant-fed farm animal products to be used. Top 5 cattle and beef exporting countries – 2016 Beef exports, including buffalo meat, in metric tons(2016) Top 10 cattle and beef producing countries (2009,2010) Beef production (1000 Metric Tons CWE) (2009) National cattle herds (Per 1000 Head) Beef Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon,