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
2006 Argentine restriction of beef exports a major staple of Argentine diet, rose considerably, and part of the beef production was diverted from the local market to importers abroad. Increasing demand, both local and foreign, also contributed to this scenario. In 2005 Argentina exported 40% more beef with respect to the previous year, for about $1.4 billion. In late 2005 and 2006, months of unsuccessful negotiations went on between the national government and the beef producers and traders, which included considerable political and media pressure by the former. Similar negotiations to achieve "price stability agreements" (consensual price controls) with other sectors of economy had been successful