Silverside (beef)

[1][2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat.

[clarification needed] It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut.

In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than any other form of the cut.

With the addition of onions, potatoes and other vegetables this results in a meal that is effectively identical to the New England boiled dinner.

In South Africa this cut is often used to make biltong (a form of dried, cured meat).

Trimmed silverside