In English butchery, silverside is a primal beef cut located at the rear of the animal, specifically on the outside of the hind leg, adjacent to the topside.

Its name is derived from the silvery membrane or sheen that covers the muscle, which is typically removed before cooking. Silverside is leaner than many other cuts, with a firm texture and a distinctive elongated grain. It has a mild beef flavor and is characterized by a lack of significant marbling, though it usually has a layer of fat on one side, which can be utilized during cooking to keep the meat moist.

Traditionally, in British cuisine, silverside has been a popular choice for salt beef or corned beef. The curing process breaks down the tougher fibers of the meat, resulting in a tender, flavorful result. However, it's also commonly roasted. When roasting, it's often advised to baste the meat regularly and potentially use a marinade or slow-cooking technique to ensure the meat remains tender.

If roasted, silverside can benefit from being served with a flavorful gravy or sauce, given its lean nature. Many families in the UK enjoy silverside roast on Sundays, often accompanied by vegetables, Yorkshire pudding, and potatoes.