Silverside (beef)

Silverside (beef)

Silverside is a cut of beef from the hindquarter of a cow, specifically from the outside of the leg, that is used for roasting or for making corned beef. It is called "silverside" because of the thin layer of connective tissue that is often present on the outside of the meat.

Origin

The term "silverside" is of British origin and is commonly used in both the UK and Ireland. In the US, this cut of beef is known as the "outside round," as it comes from the round primal cut which includes the rump and hind legs.

Characteristics

Silverside is a lean cut of beef, meaning it has less fat than other cuts. It is also quite tough, as it comes from a part of the cow that gets a lot of exercise. This means that it is best cooked slowly, in order to break down the tough connective tissue and make the meat tender.

Cooking Methods

Because silverside is a tough cut of beef, it is often slow-cooked in order to tenderize the meat. This can be done using a variety of methods, including roasting, braising, or boiling. One of the most common ways to prepare silverside is to make corned beef, which involves curing the meat in a brine before boiling it.

Nutritional Value

Silverside is a good source of protein, as well as various vitamins and minerals. It is particularly high in vitamin B12, zinc, and selenium. However, like all red meat, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also

• Beef
• Corned beef
• Roasting
• Braising
• Boiling

References

• Beef Cuts and Recommended Cooking Methods
• Nutritional Value of Beef
• History of Corned Beef

External Links

• How to Cook Silverside
• Recipes Using Silverside

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