The Silverside is a cut of beef found in the hindquarter of a cow, 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 a very versatile cut of meat. It can be cooked in a number of ways, and when cooked properly it is a mouthwatering roast that everyone will enjoy!
The SIlverside does not contain a bone, and when sliced it can also produce minute steak and beef olives.