The silverside point is a cut of beef found in the hindquarter of a cattle, just above the leg. The name silverside is taken from the side of the cut wherein you'll find the connective tissue. Forming a 'silverwall'. This is removed from the cut by the Butcher.
The SIlverside is boned from the top alongside varies other cuts (for example topside and the flank). When sliced it can also produce minute steak and beef olives.