Silverside is the name to a cut of beef from the hindquarter of a cow, just above the leg cut.[1]
Silverside gets its name because of the 'sliverwall' on the side of the cut; this is a long fibrous 'skin' which has to be removed for it is too tough to eat.
The Silverside is boned out from the top along with the topside and thick flank.
Silverside is a 2nd class roasting joint or it is sliced for minute streak or beef olives, or split in two to produce a salmon-cut.
References
^ The Australian Meat Board (1975). (ed.) Anne Marshall The Australian Book of Meat Cookery (Hardcover), Sydney: Hamlyn House.
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