Silverside is a cut of beef taken from the hindquarter, behind and below the rump and topside, named for the silvery membrane of connective tissue on its surface. It is a lean, hardworking muscle, full of flavour but short on tenderness, which makes it a roasting and pot-roasting joint rather than a steak cut. Cooked with care, low and slow with moisture, or as salt beef after brining, it yields satisfying, beefy slices; roasted hot and fast it punishes the cook with toughness. It is the traditional cut for salt beef and a favourite for braising. The silverside rewards patience and punishes haste, a classic example of a secondary cut that out-tastes prime cuts when treated right.