<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2008) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2008) (Learn how and when to remove this template message) </Td> </Tr> <P> Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for a cut of beef from the hindquarter of cattle, just above the leg cut . It gets its name because of the "silverwall" on the side of the cut; this is a long fibrous "skin" of connective tissue, which has to be removed as it is too tough to eat . The primary muscle is the biceps femoris . </P> <P> Silverside is boned out from the top along with the topside and thick flank . It is usually prepared as a 2nd class roasting joint . It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon - cut . </P>

What part of the cow does silverside come from