Silverside (beef)
id:
silverside-beef-283-11546499
title:
Silverside (beef)
text:
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris. Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roa
brand slug:
wiki
category slug:
encyclopedia
description:
Cut of beef
original url:
https://en.wikipedia.org/wiki/Silverside_(beef)
date created:
date modified:
2023-12-29T11:27:06Z
main entity:
{"identifier":"Q28454905","url":"https://www.wikidata.org/entity/Q28454905"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/en/d/df/Silverside.jpg","width":300,"height":225}
fields total:
13
integrity:
15