Silverside

Silverside is a cut from the outer thigh, named for the silvery membrane covering its surface. Because this muscle gets a lot of exercise, it has a dense texture and a rich flavor, with almost no intramuscular fat. In Britain, this cut is traditionally used to make salt beef, while in home cooking, it is ideal for roasts, pot roasts, and meat rolls. Silverside performs best when cooked slowly over low heat: the connective tissue gradually softens, making the meat tender while allowing it to retain its shape. Wet-aging facilitates this process. It is an economical and highly versatile cut, perfect for dishes prepared in advance that can be served either hot or cold.

Primal cut

Round

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Oven, Sous vide, Braising