Silverside (beef)
Cut of beef
Nº Q28454905 ★★★
Rare · Savoirs
Silverside (beef)
Cut of beef
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.
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Médiane 7 j
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Ventes 30 j
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Fourchette 30 j
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- Ventes 30 j
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Sur Wikipédia
Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
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. In most parts of the U.S., this cut is known as outside or bottom round, or rump roast (which means something different in countries using the British beef cut scheme).
Texte : Wikipédia en anglais, CC BY-SA 4.0. ·
