Silverside (beef) U.S. it is also known as a rump roast, which means something different in countries using the British beef cut scheme. 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
Regional variations of barbecue a curry mix and pulverised peanut. Most common meats are chicken, lamb, and beef, and, in non-Muslim enclaves, one will also find satay made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian, and Singaporean barbecues. Traditional satay uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton, and beef. After the meat has been cooked over a charcoal flame, it is served with a thick, gooey, dipping sauce made from the same mixture as the marinade for the meat, a peanut-tasting, curry-like mixture. In the mountainous