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A lean, flavour rich cut known for its versatility. Great for roasting, braising, or stir frying delivering bold beefy taste with minimal fat. Read more
Silver side is taken from the hindquarter of the cow, specifically outside of the rear leg, known for its fine grain and minimal marbling. The name comes from the silvery sheen of connective tissue found on the side of the cut, which is typically removed before cooking.
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