Silverside – A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Silverside
Silverside – A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
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Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside. This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
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Topside
Topside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
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