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 Brook silverside Labidesthes sicculus, also known as the Brook silverside is a North American species of Neotropical silverside. The brook silverside lives in slow moving rivers and lakes from the Great Lakes to the Mississippi Basin and Gulf Coastal Plains. The brook silverside survives best in clear water with aquatic vegetation. "L. sicculus" feeds on a diet of copepods, insect larvae, and winged insects. The spawning season of the brook silverside occurs during the spring and early summer. The survival of freshwater fishes such as the brook silverside is increasingly threatened. In order to ensure survival of the brook silverside,