This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Silverside is a cut of beef from beef outside hindquarter of cattle, just above the leg cut. Silverside is boned out from the top along with the topside and thick flank.
It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. The common method of preparation is being boiled and left simmering for several hours. In most parts of the U. This meat-related article is a stub. You can help Wikipedia by expanding it. Why do I have to complete a CAPTCHA?
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