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
Old World silverside separated, with the first consisting of flexible spines and the second having one spine followed by soft rays, while the anal fin has one spine on the leading edge followed by soft rays. The pectoral fins tend to be high, and there is no lateral line. On the flanks is a broad, silvery band. The scales are relatively large. They feed on zooplankton. Some species, such as the hardyhead silverside, "Atherinomorus lacunosus", are commercially fished. The family Atherinopsidae (Neotropical silversides) is closely related. Old World silverside The Old World silversides are a family, Atherinidae, of fish in the order Atheriniformes.