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 ring buy meat at butchers' shops rather than slaughter and store it themselves. Beef ring Beef rings are cooperative groups of six to twenty-four farms, with each member of the cooperative being required to supply one animal over the course of the summer to the cooperative for slaughter they are either done locally on the farm or at a slaughterhouse at the member's expense. Beef rings were common among North American farmers who had no means for refrigeration of meat until the beginning of the 20th century. Although pigs were small enough that a smoked pork carcass could be consumed by