Silver Side *Biltong*

Silverside is a cut of beef that comes from the hindquarter of cattle, just above the leg cut. It’s known as “silverside” in South Africa, the UK, Ireland, Australia, and New Zealand. The name originates from the “silverwall” on the side of the cut—a long fibrous “skin” of connective tissue (epimysium) that must be removed because it’s too tough to eat. Here are some key points about silverside beef:

1. Preparation: Silverside is usually prepared as a second-class roasting joint. It can also be thinly sliced for minute steak or beef olives or split in two to produce a salmon-cut.
2. Cooking Method: The common method of preparation involves boiling and simmering the silverside for several hours. When combined with onions, potatoes, and other vegetables, it results in a meal similar to the New England boiled dinner.
3. Other Uses: In South Africa, silverside is often used to make biltong (a form of dried, cured meat). In most parts of the U.S., it’s also referred to as a “rump roast” (although this term means something different in countries using the British beef cut scheme).