silversided

Silverside is a cut of beef taken from the hindquarter of cattle. In many Commonwealth countries, it is sold as a lean joint suitable for roasting, braising, or curing as corned beef. The name is believed to derive from the silvery appearance of the surface fat or the silver skin that may remain on the meat after trimming.

It is a relatively lean, muscular cut with little marbling, which makes it flavorful but prone to toughness unless cooked with moist heat or slow methods. It is typically trimmed before sale and often tied when roasted to maintain shape. The cut is usually sold as a joint or in slices for stewing.

Regional usage varies: in the United Kingdom and Ireland, silverside is a traditional roast and the standard format for corned beef. In Australia and New Zealand, it is also commonly used for roasts and for corned beef and is frequently labeled as silverside or corned silverside.

Cooking tips: because of its leanness, cook silverside slowly with moisture (roasting covered, braising, or stewing) and slice against the grain to maximize tenderness. Let it rest before carving. Nutrition: as a lean cut, it is high in protein and relatively low in fat compared with fattier cuts.