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 cattle Some of these feedlots grew so large they warranted a new designation, "Concentrated Animal Feeding Operation" (CAFO). Most American beef cattle spend the last half of their lives in a CAFO. A steer that weighs when alive makes a carcass weighing approximately , once the blood, head, feet, skin, offal and guts are removed. The carcass is then hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. It is then deboned and cut by a butcher or packing house, the carcass would make about of