Description

It gets its name because of the "silverwall" on the side of the cut; this is a long fibrous "skin" of connective tissue, which has to be removed as it is too tough to eat. The primary muscle is the Biceps Femoris. Silvers    Silverside is a cut of Buffalo Meat from the Hindquarter of Buffalo, just ide is boned out from the top along with the topside and thick flank. It is a 2nd class roasting joint, or may be sliced for Minute Steak or beef olives, or split in two to produce a salmon-cut. This cut is known as outside or Bottom outside or bottom Round; a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top.

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