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
Brook silverside The brook silverside migrates throughout its life cycle. No human-induced changes are reported as affecting the life history. Human-induced changes are reported as more strongly affecting populations rather than behaviors. Human intervention through species introduction, habitat alteration, pollution, and construction are causing the decline of the brook silverside and other freshwater fishes. Freshwater fishes account for the majority of extinctions in ray-finned fishes. To stabilize and increase populations, no more dams or waterways should be built. Additionally, pollution must be stopped. Agricultural runoff creates turbid waters, which the brook silverside cannot thrive in. Stream sampling occurs through organizations such as