Silverside beef is a popular cut of meat in many parts of the world, but what is it called in the USA? This hearty cut from the hindquarter of cattle is known by a few different names stateside.
In this detailed guide, we’ll uncover the origin of silverside beef, how it’s used around the world, its characteristics, and the different names it goes by in America. We’ll also provide tips for preparing delicious silverside roasts at home.
Whether you’re a seasoned home cook or new to working with beef cuts. read on to get the full scoop on silverside beef!
What Is Silverside Beef?
Silverside beef comes from the hindquarters of cattle, between the rump and the leg. It’s a large, lean cut that’s boneless and fairly coarse-grained in texture.
The name “silverside” originates from the UK, Ireland, South Africa, Australia, and New Zealand It refers to the connective tissue lining one side of the cut, which has a silvery, shiny appearance.
This “silverwall” membrane needs to be removed before cooking since it’s too tough to eat. Underneath is a thin layer of fat that helps keep the meat nice and moist during roasting or braising.
How Is Silverside Beef Used?
This versatile cut can be used in all kinds of dishes:
- Roasted whole as a budget-friendly roast beef alternative
- Thinly sliced for quick-cooking minute steaks
- Split in half and grilled as “salmon steaks”
- Brined and boiled for corned beef or salt beef
- Dried and cured into biltong jerky
In the UK, Ireland, South Africa, Australia and New Zealand, silverside is most often used for corning and making boiled dinners.
It’s the cut of choice for traditional corned beef and cabbage meals, especially around St. Patrick’s Day. The salty, tender texture makes it perfect for simmering away into a hearty one-pot meal.
What Is Silverside Beef Called In The USA?
In America, this cut goes by a few common names:
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Bottom round – This refers to the fact that the silverside comes from the back end or “bottom” of the animal. It’s the most common term used in the US.
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Outside round – Same idea as bottom round, since it comes from farther down the leg. Outside and bottom round can be used interchangeably.
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Rump roast – A rump roast actually comes from higher up on the hindquarter, but the term is sometimes used for silverside too since it makes an excellent roast.
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Eye of round – While it’s not totally accurate, some butchers will label silverside as eye of round. True eye of round comes from a nearby muscle.
Key Characteristics Of Silverside Beef
Now that we know the different names for silverside, let’s go over some of its defining features:
- Large, lean, and boneless
- No intermuscular fat, but thin outer fat layer
- Coarse grain with thick muscle fibers
- Fibrous silver membrane on one side
- Meat ranges from bright red to deep burgundy
- High moisture content
Silverside’s leanness makes it a little less forgiving than fattier cuts like ribeye or tenderloin. Proper cooking is important to keep it from drying out.
Slow-cook methods like braising are ideal, but roasting works too as long as you don’t overdo it. The meat should be cooked to no more than medium doneness.
How To Prepare Silverside Beef
Preparing silverside beef is straightforward. Here are some tips:
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Trim off silver skin – Use a sharp boning knife to remove the thick silvery membrane before cooking.
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Season generously – Silverside benefits from bold seasoning. Use salt, pepper, garlic, herbs, etc.
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Brown before roasting – Get a nice sear on all sides in a hot pan before roasting. This adds flavor.
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Roast at low temp – Roast in a 300-325°F oven until it reaches your desired doneness, basting periodically.
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Let it rest – Allow the roast to rest at least 10-15 minutes before slicing, so juices redistribute.
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Slice thin – Cut across the grain into thin slices for tender, juicy results.
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Moisten with sauce – Pair your silverside roast with a sauce or gravy to keep it juicy.
With its classic roast beef flavor and texture, silverside makes a hearty, comforting meal perfect for weekend dinners. Give it a try using your preferred preparation method.
Frequently Asked Questions
What’s the difference between silverside and other round cuts?
Silverside comes from the top portion of the round primal, while bottom and eye of round are lower down on the leg. Silverside has a more even shape, while bottom round is tapered.
Is silverside tough?
It can be if overcooked, but when roasted or braised properly it turns out fairly tender and moist. The thin fat layer prevents it from drying out. Slice against the grain for tenderness.
Can you braise silverside?
Absolutely! Braising first in liquid then finishing in the oven is an excellent way to keep silverside ultra-moist and fork-tender.
What’s the best way to cook silverside roast?
Most chefs recommend searing it in a pan then roasting in a 300-325°F oven until it reaches your desired doneness, basting it periodically. Roasting low and slow is key.
Is silverside good for steak?
While it’s not the most tender cut, silverside can be sliced thin against the grain for quick grilling or pan-searing into minute steaks. Just don’t overcook them!
In Summary
Hopefully this guide has shed some light on silverside beef and the various names it goes by in the USA. The bottom line? If you see a large, lean roast labeled as bottom round, outside round, or rump roast, you’ve likely got a silverside cut on your hands!
Give it a go using the tips above and enjoy this flavorful, versatile beef cut. From roasts to corned beef, silverside has a place in many delicious dishes.