Silverside (beef) U.S. it is also known as a rump roast, which means something different in countries using the British beef cut scheme. 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
Argentine beef product, beef. Three key factors influence this image: history, tradition, and prestige. All of them are considered to be unique selling propositions. Several activities have been undertaken to make Argentine beef better known in the world: However, with the export restrictions for beef set by the Argentine government, these measures may be of little use. Therefore, the IPCVA also focuses on promotion work in Argentina: These huge promotions are expensive. Therefore, the IPCVA arranged to get the following contributions for its budget: This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals