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 cattle beef. Depending on what cuts of meat are desired, there is a scale of marbled meat used to determine the quality. Marbling is the fat that is within the muscle, not around it. The more marbled a cut is, the higher it will grade and be worth more. Slaughtering of livestock has three distinct stages, preslaughter handling, stunning and slaughtering. The biggest concern is preslaughter handling, how the animal is treated before it is stunned and slaughtered. Stress at this time can cause adverse effects on the meat, water access and lower stocking densities have been allowed to minimize this.