Silverside
Silverside is a large, lean, and boneless cut of beef taken from the hindquarter of the cow, sitting just above the back leg next to the topside. It gets its name from the distinctive, shimmering silvery sheet of connective tissue (known as the "silver skin") that runs along one side of the muscle, which is typically trimmed away by the butcher.Because it comes from a hard-working leg muscle, it is exceptionally lean with a tight, uniform grain, making it an affordable favorite for family Sunday roasts and cured beef dishes.