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
Beef cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for "yukhoe" is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of "bae" (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg. "Bresaola" is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender.