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
Waccamaw silverside near the surface over shallow, dark-bottomed areas. Waccamaw silverside The Waccamaw silverside ("Menidia extensa") is a rare species of fish in the family Atherinopsidae. It is a federally listed threatened species of the United States. This is a small (growing to about 2.5 inches), slim, almost transparent fish with a silvery stripe along each side. Its body is laterally compressed, the eyes are large, and the jaw is sharply angled upward. This fish spawns from April through June, but spawning reaches its peak when water temperatures are between 68 and 72 Fahrenheit. Fully developed larvae form small isolated schools by