AtlasMas

Silverside (unterschale) is a large cut of seemingly lean and tender meat. However, it is characterised by coarse fibres with a higher collagen content. Silverside is found on the outer side of the hindquarter. Silverside is most commonly used for braising, roulades, slow roasting under a lid and, when finely ground, for steak tartare. In the Czech Republic, you can buy it as an ordinary hind meat. Hind beef is the common term for lean or lightly marbled whole pieces of meat from the hindquarters, though – somewhat surprisingly – it can also refer to the front legs of cattle. The individual parts differ in appearance and the ratio of lean to fat- or collagen marbled meat. This ratio determines which part is suitable for what. You can buy silverside also with the upper triangular part, i.e. the rump cap (tafelspitz, picanha), which in comparison to silverside has finer fibres with a low collagen content. We cut off the rump cap when butchering the hind quarter and let it age separately as one of the most desirable steak meats.