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
Hardyhead silverside where it is level with the origin of the anal fin. The dorsal fin has 5-8 spines and 9-10 soft rays while the anal fin has 1 spine and 12-17 soft rays and it has 43-44 vertebrae. They can grow up to 14 cm but are more usually in the range 10–12 cm. Freshly caught specimens are overall silvery in colour, tending to greenish on the dorsal area but with a bright blue strip along the flank, dusky fins and a translucent appearance when seen live in the water. The hardyhead silverside has an Indo-Pacific distribution which extends from the