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Silverside
Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius).
SECONDARY CUTS
Silverside
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It’s named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve its fat side up, across the grain to ensure maximum tenderness.
Eye round
Eye round is one of the muscles that makes up silverside, a cut that sits on the outside thigh of the hind leg. Because it’s a muscle heavily used for moving, it’s lean with a large amount of connective tissue. This cut is best used diced and cooked slowly using a low, moist method. As the connective tissue softens it imparts a rich flavour while tenderising the cut.
