Silverside (AUS/UK) · The corned classic — from the Round primal.
The outside muscle of the leg, slightly tougher than top round with a distinctive silvery membrane — hence “silverside.” It shines cured (the traditional corned silverside of Australia and the UK) and in long, gentle braises.
What It's Called
United States: Bottom round, Outside round, Rump roast (section)
Australia: Silverside
United Kingdom: Silverside
How to Cook It
Corn / cure: The classic corned silverside boil with root vegetables.
Braise: Sauerbraten, Italian-style stracotto.
Slow roast + slice: Serviceable roast beef at a lower cost than topside.
Signature Dishes
Corned beef and cabbage, Corned silverside, Sauerbraten, Pot roast
Available fresh or corned. For deli programs, flats trim to consistent slicing logs; ask about brine-spec if curing in-house.