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Silverside 

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.

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.

Silverside is boned out from the top along with the topside and thick flank.

Silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.


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