Silverside (beef)

A cut of beef from the hindquarter of the cow

For the fish known as silverside, see Atheriniformes.

Silverside (beef)

File:Silverside.jpg

A cut of silverside beef

Silverside is a cut of beef from the hindquarter of the cow, just above the leg. It is named "silverside" because of the silver-like sheen on the side of the cut, which is a fibrous layer of connective tissue that must be removed before cooking.

Characteristics

Silverside is a lean cut of meat, which makes it a popular choice for roasting and braising. It is less tender than some other cuts, such as the sirloin or ribeye, but it is flavorful and can be very tender when cooked properly. The cut is typically sold boned and rolled, and it is often used for making corned beef.

Cooking methods

Due to its lean nature, silverside is best suited for slow cooking methods that allow the meat to become tender. Common methods include:

• Roasting: Silverside can be roasted in the oven. It is often recommended to sear the outside of the meat first to lock in juices, then roast it slowly at a low temperature.
• Braising: This method involves cooking the silverside in a small amount of liquid in a covered pot. The slow cooking process helps to break down the connective tissue, resulting in a tender dish.
• Corned beef: Silverside is often used to make corned beef, which involves curing the meat in a brine solution before cooking.

Nutritional value

Silverside is a good source of protein and contains essential vitamins and minerals such as iron, zinc, and vitamin B12. However, due to its low fat content, it can be less flavorful than fattier cuts of beef.

Related pages

• Beef cuts
• Roast beef
• Corned beef
• Braising