Taken from the hindquarter this is a large, lean, boneless cut of meat with very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface.
Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.
Topside is a similar joint, or you could try a sirloin joint for a special meal occasion.
Silverside is tradionally used to make salt beef. Mini joints are also available which are suitable for smaller households and will serve 2-3 people. These joints are often sold with added fat for roasting.