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 aging retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork. The vacuum packed beef is stored under a temperature of 32 °F to 45 °F (0 °C to 7.2 °C). Beef aging Beef aging (American English) or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass.